| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Restaurant, Salad |
1 |
Servings |
INGREDIENTS
| 2 |
bn |
Spinach |
| 3 |
|
Hard-cooked eggs |
| 1/4 |
lb |
Fresh mushrooms, thinly sliced |
| 3 |
|
Strips bacon |
| 1/3 |
c |
Sweet onion, finely chopped |
| 1 |
ts |
Fine herbs |
| 1/2 |
ts |
Granulated garlic |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 3/4 |
ts |
Paprika |
| 2 |
tb |
Molasses |
| 2 |
ds |
Lea and perrins |
| 1 |
c |
Salad oil |
| 1/2 |
c |
Red wine vinegar |
INSTRUCTIONS
CAFE HOUSE SALAD DRESSING
Directions for salad:
1. Wash, dry, and tear spinach into alarge salad bowl.
2. Peel and slice hard-cooked eggs.
3. Fry bacon until crisp. Drain, and break into bits.
4. Top spinach leaves iwth eggs and muchroom slices, crumbled bacon and
onion.
7. Serve with Cafe house dressing.
Directions for Cafe house dressing:
1. Mix all dry ingredients.
2. Add molasses and lea and Perrins. Mix.
3. Add oil and wine vinegar; mix well.
Source: Dining In_Portland, A Collection of Gourmet Recipes for Complete
Meals from Portland's Finest Restaurants by Muriel Bevilacqua Logan and
Emily Crumpacker, 1979.
Typos by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Old Portland Post Office Cafe Posted to MC-Recipe Digest V1 #629
by Badams <adamsfmle@sprintmail.com> on May 31, 1997
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