Recipe - Fresh Spinach Salad

1 pound Fresh spinach, washed,
dried, and torn
1 cn (6 oz) cut or sliced up water
chestnuts, drained
1 small Onion, chopped
2 Hard boiled eggs, cut or sliced up
One half pound Fresh mushrooms, cut or sliced up
8 sl Bacon, gried crisp, drained,
and crumbled (up to 10)
1 small Carrot, cut into small
matstick pieces
1 cup (or more) croutons...no
substitute

DRESSING
1 cup Oil
1/3 cup Vinegar
2/3 cup Sugar
1/8 teaspoon Pepper
One half teaspoon Dry mustard
One half teaspoon Salt
One half teaspoon Garlic powder

Toss all ingredients together in a large bowl. Cover and chill. Just
before serving, toss with following dressing. Be sure to just coat the
salad. Do not drench the salad in dressing, or the great flavor will be
lost.

Dressing: Combine all ingredients in blender. Blend on medium speed until
white and very thick. Chill for about an hour before using to give flavors
time to blend.

Personal notes:

1. I use my handheld drink mixer to blend the dressing in a pyrex
measuring cup.

2. Any leftover dressing? Add about a tablespoon of poppy seeds and use on
your next tossed salad. Wonderful!

3. Be sure to toss the croutons in with the salad and the dressing. They
absorb flavors, and are my favorite part of the salad.

4. Rebekah doesn't like boiled egg very well, so I don't toss that with the
salad. I use my egg slicer, and put fancy little slices along the side of
the salad plate. I also add a couple of cherry tomatoes, just for color.
Rebekah usually sprinkles a little mozarella cheese on hers, as well.

5. This is not nearly as good if commercial baconbits are used. The
arteryclogging real stuff is best. For a time saver, nuke it in the
microwave.

Posted to EATL Digest 3 November 96

Date: Mon, 4 Nov 1996 19:14:09 EST

From: "Sharon H. Frye" shfrye@PEN.K12.VA.US