| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Baltimore |
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
|
-(up to) |
| 1 1/2 |
lb |
Fresh spinach; washed, & stalks removed |
| 1/2 |
lb |
Feta cheese; crumbled |
| 2 |
|
Hard-cooked eggs; sliced |
| 1/2 |
c |
Crisp pieces of cooked bacon |
|
|
Croutons |
| 1/2 |
lb |
Mushrooms;sliced |
| 1 |
cn |
(8-oz) artichoke hearts |
| 1 |
cn |
(8-oz) hearts of palm |
|
|
Grated imported Romano cheese |
|
|
Salt & pepper |
|
|
Vinaigrette |
| 2 |
tb |
Wine vinegar |
| 1 |
ts |
Grey Poupon mustard |
| 1 |
ds |
Tabasco sauce |
| 1 |
|
Clove (large) garlic; crushed |
|
|
Salt & pepper |
| 6 |
tb |
Olive oil |
| 1 |
sm |
Bermuda onion; chopped |
INSTRUCTIONS
VINAIGRETTE
Place cleaned spinach in a large wooden bowl. Add the feta cheese,
hard-cooked eggs, bacon bits, croutons, mushrooms, artichoke hearts, hearts
of palm & Romano cheese. Pour over the Vinaigrette & season to taste w/
salt & pepper. Toss gently & serve. Top w/ more cheese if desired.
VINAIGRETTE: Beat all ingredients well w/ a wire whisk.
CHESAPEAKE RESTAURANT
N. CHARLES ST.; BALTIMORE
WINE: POMMARD 1977
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
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