Spinach Salad II
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Wednesday, 22 June 2011 16:23
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1 cup olive oil 2 whole cloves garlic, minced 2 TBS minced parsley TBS red wine vinegar TBS sour cream 1 ½ tsp salt ½ tsp dry mustard 1-2 TBS sugar ½ tsp, fresh ground black pepper 1 10-ounce package fresh spinach 4 hard-boiled...

 

  • 1 cup olive oil
  • 2 whole cloves garlic, minced
  • 2 TBS minced parsley
  • TBS red wine vinegar
  • TBS sour cream
  • 1 ½ tsp salt
  • ½ tsp dry mustard
  • 1-2 TBS sugar
  • ½ tsp, fresh ground black pepper
  • 1 10-ounce package fresh spinach
  • 4 hard-boiled eggs, sliced
  • slices bacon, crisply cooked and crumbled
  • ounces mushrooms, sliced
  • 1/4 of a red onion, thinly sliced
  1. Combine first 9 ingredients to make dressing; refrigerate at least 6 hours before serving (Note: this dressing is very good on spinach, but not a good choice for other greens)
  2. Wash, drain, and tear spinach into bite-size pieces
  3. When ready to serve, toss spinach with eggs, bacon, mushrooms, onions, and dressing

Serves 6

 

Last Updated on Wednesday, 06 July 2011 02:22