| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salad | 14 | Servings | |
INGREDIENTS
| 1 | lb | Fresh spinach, washed and |
| torn into bite-sized | ||
| pieces | ||
| 1 | 14-oz hearts of palm | |
| thinly sliced | ||
| 1 | 14-oz artichoke bearts | |
| drained and diced | ||
| 6 | Bacon, cooked and crumbled | |
| 4 | Green onions, chopped | |
| 2 | up to | |
| 3 | Tomatoes, cut into wedges or | |
| cherry tomatoes halved | ||
| 2 | Hard-boiled eggs, chopped | |
| Slivered almonds, optional | ||
| 1 | Onion, minced | |
| 3/4 | c | Sugar |
| 1/2 | c | Vinegar |
| 1/3 | c | Ketchup |
| 1/4 | c | Salad oil |
| 2 | T | Worcestershire sauce |
INSTRUCTIONS
Combine all salad ingredients in a large salad bowl. Toss. Chill, covered, until serving time. Serve with the following dressing. Combine all dressing ingredients in electric blender. Blend well. Chill before serving. Makes 2 cups of dressing. Yield: 14 servings. PAM MC KELVEY From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 30.3mg
Sodium: 569.7mg
Potassium: 420.6mg
Carbohydrates: 25.4g
Fiber: 2.4g
Sugar: 17.2g
Protein: 4.3g