| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salad |
14 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach; washed and torn into bite-sized pieces |
| 1 |
cn |
(14-oz) hearts of palm; thinly sliced |
| 1 |
cn |
(14-oz) artichoke bearts; drained and diced |
| 6 |
sl |
Bacon; cooked and crumbled |
| 4 |
|
Green onions; chopped (up to) |
| 3 |
|
Tomatoes; cut into wedges or cherry tomatoes; halved |
| 2 |
|
Hard-boiled eggs; chopped |
|
|
Slivered almonds (optional) |
| 1 |
sm |
Onion; minced |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Vinegar |
| 1/3 |
c |
Ketchup |
| 1/4 |
c |
Salad oil |
| 2 |
tb |
Worcestershire sauce |
INSTRUCTIONS
DRESSING
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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