A spinach salad for summertime
This is one of the scrap pieces of paper floating around in my kitchen.
I think it came from Kay Dasch.
- 3/4 cup sugar
- 1 egg
- 1 tsp salt
- 1/2 cup white vinegar
- 1 white onion,
- 1/8 tsp dry mustard
- 1/8 tsp worchestershire sauce
- 2 lb spinach
- 1/4 lb bacon
- 1-2 hard boiled eggs
- water chestnuts
- sunflower seeds
- bean sprouts
Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling
and slightly thick.
Then add the chopped onion, mustard and Worcestershire sauce.
Transfer to a bowl and refrigerate.
When ready to serve toss the remaining ingredients with the dressing
You can toss the salad without the dressing and keep it in the refrigerator
until you are ready to serve it.
Don't add the dressing until you serve the salad or the spinach will wilt.
20 minutes preparation.
measure the dressing ingredients.
Tektronix, Inc., Portland, Oregon, USA
Recipe last modified: 27 Sep 87
From: email@example.com (Pat Caudill)
Subject: RECIPE: Spinach salad
Date: 1 Apr 88 06:35:22 GMT
Organization: Tektronix, Inc., Portland, Oregon, USA
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