| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salad | 6 | Servings | |
INGREDIENTS
| 1 | lb | Fresh spinach, washed |
| 1/2 | lb | Mushrooms, sliced |
| 6 | Bacon, crisply cooked and | |
| crumbled | ||
| 2 | Hard-boiled eggs, sliced | |
| 1 | Purple onion, sliced | |
| 1 | Hard-boiled egg yolk | |
| 1 | Clove, small garlic | |
| 1/4 | c | Red wine vinegar |
| 3/4 | c | Salad oil |
| 1 | t | Salt |
| 1 | t | Sugar |
| Freshly ground pepper to | ||
| taste |
INSTRUCTIONS
For dressing, combine egg yolk, garlic, vinegar, oil, salt, sugar and pepper in electric blender. Cover and blend well. For salad, combine spinach, mushrooms, bacon, eggs and onion in a large bowl. Add dressing and toss gently. Yield: 6 servings. SHEILA WILSON (MRS. PHILIP) 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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Nutrition (calculated from recipe ingredients)
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Calories: 310
Calories From Fat: 266
Total Fat: 30.1g
Cholesterol: 70.7mg
Sodium: 657.3mg
Potassium: 380.3mg
Carbohydrates: 6.1g
Fiber: 3.2g
Sugar: 2.1g
Protein: 6.6g