Friday, November 16, 2012

Spinach Salad

½ cup olive oil
¼ cup sugar (scant)
2 Tablespoons balsamic vinegar
1 Tablespoon grated onion (or minced chives)
½ teaspoon salt
¼ teaspoon mustard

1 lb spinach greens
6 slices bacon, cooked and broken into bits 
6 boiled eggs, sliced (save one or two for the garnish on top)
sliced red onion
sliced mushrooms (optional)

  1. Shake up the dressing in a container until well mixed and syrupy.
  2. Toss all of the salad ingredients - saving some onion and egg slices for garnish.
  3. Pour the dressing over the salad ½ hour before serving – too soon and it becomes too wilted.
Eat it all, it does not save well!

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