Spinach Salad
- 10 oz. fresh spinach, trimmed, washed and dried well
- 1 cup sliced green onions
- ½ cup bacon, cooked and in pieces
- 1 pint mushrooms, thinly sliced
Dressing ingredients
- ¼ cup lemon juice
- 1 ½ teaspoon salt
- 2 cloves garlic, finely chopped – I put through a mincer
- ¼ teaspoon Tabasco sauce
- ½ cup olive oil
- ¼ teaspoon pepper
- ¼ teaspoon dry mustard
- 2 egg yolks
Place spinach, bacon bits, green onion and mushrooms in salad bowl. (I make all the stuff way ahead and put each in a separate baggie so when dinner is ready all I have to do is dump) Combine dressing ingredients and blend well – I put in a Tupperware salad mixer thing and shake well, put in refrigerator earlier in the day to allow flavors to blend. When ready to serve toss all together – makes a lot of dressing – do not need it all.
- Serves 6 – 8
(Vicki Shepard April 1975)