House Spinach Salad

What You Need

1/2 cup red wine vinegar
1 1/2 teaspoons salt
1 tablespoon sugar
1/2 teaspoon dry mustard
1 teaspoon sweet pickle relish
1/2 teaspoon chopped capers
1 1/2 cups vegetable oil
1 1/2 teaspoons olive oil
2 hard cooked eggs
3 bunches spinach
1/4 pound bacon, minced
1/2 small onion, minced
1/4 pound mushrooms, sliced

Here's How

Blend vinegar, salt, sugar, mustard, pickle relish, and capers. Stir in vegetable and olive oils. Set dressing aside.

Shred eggs on medium sized grater. Cover and set aside. Clean spinach, removing tough stems. Drain on paper towels and pat dry. Place leaves in large bowl.

Sauté bacon until crisp. Remove bacon and sprinkle over spinach. Add onions and mushrooms to drippings in skillet. Sauté until tender. Stir in one cup reserved dressing. Bring to boil.

Pour over spinach and toss. Garnish with reserved shredded eggs. Serve with additional dressing. Makes 4 to 6 servings.

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