"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spinach Salad Recipe

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This recipe for Spinach Salad, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Younger Ivers
Added: Wednesday, February 25, 2009


2 pounds fresh spinach
3 hard boiled eggs, crumbled
6 slices bacon, fried and crumbled
1 small red onion, sliced in rings (garnish)

1/3 cup sugar (may substitute Splenda)
1 Tablespoon yellow mustard
1 teaspoon celery seed
1 small onion, minced
1 cup vegetable oil
1/3 cup cider vinegar
1/2 teaspoon salt
2 teaspoons ground pepper

Combine dressing ingredients and chill. Toss salad ingredients and dressing in a large bowl. Garnish with red onion rings, and serve immediately.




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