| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach, washed, dried, and torn |
| 1 |
cn |
(6 oz) sliced water chestnuts, drained |
| 1 |
sm |
Onion, chopped |
| 2 |
|
Hard boiled eggs, sliced |
| 1/2 |
lb |
Fresh mushrooms, sliced |
| 8 |
sl |
Bacon, gried crisp, drained, and crumbled (up to 10) |
| 1 |
sm |
Carrot, cut into small matstick pieces |
| 1 |
c |
(or more) croutons…no substitute |
| 1 |
c |
Oil |
| 1/3 |
c |
Vinegar |
| 2/3 |
c |
Sugar |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Garlic powder |
INSTRUCTIONS
DRESSING
Toss all ingredients together in a large bowl. Cover and chill. Just
before serving, toss with following dressing. Be sure to just coat the
salad. Do not drench the salad in dressing, or the great flavor will be
lost.
Dressing: Combine all ingredients in blender. Blend on medium speed until
white and very thick. Chill for about an hour before using to give flavors
time to blend.
Personal notes:
1. I use my hand-held drink mixer to blend the dressing in a pyrex
measuring cup.
2. Any leftover dressing? Add about a tablespoon of poppy seeds and use on
your next tossed salad. Wonderful!
3. Be sure to toss the croutons in with the salad and the dressing. They
absorb flavors, and are my favorite part of the salad.
4. Rebekah doesn't like boiled egg very well, so I don't toss that with the
salad. I use my egg slicer, and put fancy little slices along the side of
the salad plate. I also add a couple of cherry tomatoes, just for color.
Rebekah usually sprinkles a little mozarella cheese on hers, as well.
5. This is not nearly as good if commercial bacon-bits are used. The
artery-clogging real stuff is best. For a time saver, nuke it in the
microwave.
Posted to EAT-L Digest 3 November 96
Date: Mon, 4 Nov 1996 19:14:09 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
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