| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bunch fresh; tender spinach |
| 2 |
|
Or |
| 3 |
|
Green onions w/tops; chopped (up to) |
| 10 |
|
Fresh mushrooms |
| 2 |
|
Hard boiled eggs |
| 3 |
|
Strips crisp bacon |
| 1 |
ds |
Salt |
| 2 |
tb |
Bacon drippings |
| 3 |
tb |
Water |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Prepared mustard |
| 3 |
tb |
Vinegar |
|
|
A little salt |
INSTRUCTIONS
DRESSING
Wash and dry spinach. Cut or break into bit sized pieces. Discard stems.
Place spinach in salad bowl. Over it sprinkle chopped onions and tops,
chopped egg and thinly sliced mushrooms. Crumble bacon, saving one piece
for final topping. Add to salad.
Mix all dressing ingredients together and pour over salad. Toss until all
leaves are coated. Sprinkle remaining bacon on top.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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