"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 Recipe

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This recipe for Spinach Salad, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurie Taylor
Added: Friday, September 29, 2006


1 lb. fresh spinace
1 lb. fresh bean sprouts
1 8 oz. can sliced water chestnuts
4 hard cooked eggs (sliced)
1/4 c. green onions, including tops, sliced
1/2 lb. bacon (fried and crumbled)
1 c. fresh mushrooms sliced

3/4 c. sugar
1/4 c. vinegar
2 tsp. salt
1/4 c. salad oil
1/3 c. catsup
1 tsp. worcestershire sauce

Toss salad ingredients together. At serving time, pour dressing over salad and toss.




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