| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Salads |
4 |
Servings |
INGREDIENTS
| 2 |
|
Bunches spinach, washed, |
|
|
Drained, stems removed |
| 1 |
|
Onion, thinly sliced |
| 2 |
|
Eggs, hard cooked, chopped |
| 2 |
|
Tomatoes, cut into wedges |
| 4 |
|
Strips bacon, crumbled |
| 1 |
cn |
Asparagus spears |
| 1/2 |
c |
Sugar |
| 1 |
c |
Safflower oil |
| 1 |
ts |
Mustard |
| 1 |
ts |
Salt |
| 1/2 |
c |
Vinegar |
| 1 |
ts |
Whole celery seeds |
| 1 |
tb |
Grated onion |
INSTRUCTIONS
SALAD
DRESSING
Prepare dressing first: blend together sugar, oil, mustard and salt. Add
vinegar, celery seeds and grated onion; shake or beat well. Chill.
Mix together all salad ingredients, except asparagus spears. Pour chilled
dressing over all and toss until well coated. Arrange asparagus spears on
top. Chill well before serving. It is best the next day.
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