"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach Salad and Dressing Recipe

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This recipe for Spinach Salad and Dressing, by , is from Breaking Bread, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shirley Cobb


Spinach leaves, washed and pieced
1 can water chestnuts, sliced
3 hard boiled eggs, sliced
1/2 lb. bacon, cooked and crumbled
1/2 lb. sliced mushrooms

1 cup salad oil
1 medium onion, chopped
3/4 cup sugar
1 tbsp. Worcestershire sauce
1/4 cup vinegar
1/3 cup ketchup

Place salad ingredients in a bowl. Mix all dressing ingredients together. Add to salad and toss. Or, let each person add their own dressing. Sprinkle parmesan cheese on top.




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