| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
|
Salads, Spinach |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach; trimmed & torn in big |
| 6 |
|
Fresh mushrooms; sliced |
| 1 |
c |
Water chestnuts; sliced |
| 6 |
sl |
Bacon; fried & crumbled |
| 1 |
c |
Shredded Gruyere cheese —DRESSING:—– |
| 1/4 |
c |
Wine vinegar |
| 1 |
|
Clove garlic; minced |
| 1 |
tb |
Chutney |
| 2 |
ts |
Sugar |
| 2 |
tb |
Coarsely ground Dijon mustard |
| 1 |
c |
Vegetable oil |
|
|
Salt & freshly ground black pepper to taste |
INSTRUCTIONS
In a blender, combine dressing ingredients except the oil. Blend until
smooth. Add the oil, blend and adjust seasonings. Refrigerate. Bring
dressing to room temperature before serving. Combine salad ingredients.
Pour dressing over salad, toss and serve.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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