| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach; washed |
| 1/2 |
lb |
Mushrooms; sliced |
| 6 |
sl |
Bacon; crisply cooked and crumbled |
| 2 |
|
Hard-boiled eggs; sliced |
| 1 |
md |
Purple onion; sliced |
| 1 |
|
Hard-boiled egg yolk |
| 1 |
|
Clove (small) garlic |
| 1/4 |
c |
Red wine vinegar |
| 3/4 |
c |
Salad oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
|
|
Freshly ground pepper to taste |
INSTRUCTIONS
DRESSING
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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