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This recipe for SPINACH SALAD, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sylvia Tilley
Added: Tuesday, April 4, 2006


Fresh Spinach
1 can Chinese Noodles
1 can Water Chestnuts, drained and chopped
2 or 3 Hardboiled Eggs, sliced
2 Tomatoes, diced or Cherry Tomatoes
5 pieces crisp crumbled Bacon
4 oz. canned or jar Mushrooms, drained

3/4 c. Turbinado Sugar
1 c. Olive oil
2 tbs. Worcestershire Sauce
1/2 c. Red Wine Vinegar
1 med. Onion, chopped or green onions, cut up
1 tsp. Salt
1/3 c. Catsup

Add salad ingredients together. Blend or puree dressing ingredients in blender. Toss dressing with salad just before serving.




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