| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 8 | sl | Chopped bacon |
| 3 | tb | Cider vinegar |
| 3/4 | ts | Salt |
| 1/4 | ts | Sugar |
| 1 | pn | Dry mustard |
| 1/2 | c | Undiluted Carnation 2% Evaporated Milk |
| 1/2 | c | Salad dressing |
| 8 | c | Washed drained torn spinach |
| 4 | Shelled sliced hard cooked eggs | |
| 1 1/2 | c | Sliced fresh mushrooms |
INSTRUCTIONS
Fry bacon until crisp in med. saucepan. Drain well, reserving 2 TB drippings; set bacon aside. Stir vinegar, salt, sugar and dry mustard into reserved drippings. Gradually stir in E. Milk until slightly thickened. Blend in salad dressing. Cover and chill at least 1 hour. To serve toss together spinach, eggs, mushrooms and reserved bacon in large salad bowl. Pour dressing over individual servings. Makes 6 servings. Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
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