| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Baltimore | Salad | 6 | Servings |
INGREDIENTS
| 1 | -(up to) | |
| 1 1/2 | lb | Fresh spinach; washed, & stalks removed |
| 1/2 | lb | Feta cheese; crumbled |
| 2 | Hard-cooked eggs; sliced | |
| 1/2 | c | Crisp pieces of cooked bacon |
| Croutons | ||
| 1/2 | lb | Mushrooms;sliced |
| 1 | cn | (8-oz) artichoke hearts |
| 1 | cn | (8-oz) hearts of palm |
| Grated imported Romano cheese | ||
| Salt & pepper | ||
| Vinaigrette | ||
| 2 | tb | Wine vinegar |
| 1 | ts | Grey Poupon mustard |
| 1 | ds | Tabasco sauce |
| 1 | Clove (large) garlic; crushed | |
| Salt & pepper | ||
| 6 | tb | Olive oil |
| 1 | sm | Bermuda onion; chopped |
INSTRUCTIONS
VINAIGRETTE Place cleaned spinach in a large wooden bowl. Add the feta cheese, hard-cooked eggs, bacon bits, croutons, mushrooms, artichoke hearts, hearts of palm & Romano cheese. Pour over the Vinaigrette & season to taste w/ salt & pepper. Toss gently & serve. Top w/ more cheese if desired. VINAIGRETTE: Beat all ingredients well w/ a wire whisk. CHESAPEAKE RESTAURANT N. CHARLES ST.; BALTIMORE WINE: POMMARD 1977 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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