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.RH MOD.RECIPES-SOURCE SPINACH-SALAD SL "27 Sep 87" 1988
.RZ "SPINACH SALAD" "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.
.IH "serves 6"
.IG "\(34 cup" "sugar" "150 g"
.IG "1" "egg"
.IG "1 tsp" "salt" "5 ml"
.IG "\(12 cup" "white vinegar" "120 ml"
.IG "1" "white onion,"
chopped
.IG "1/8 tsp" "dry mustard" "0.5 ml"
.IG "1/8 tsp" "worchestershire sauce" "0.5 ml"
.IG "2 lb" "spinach" "1 kg"
.IG "\(14 lb" "bacon" "100 g"
.IG "1\-2" "hard boiled eggs"
.IG "" "water chestnuts"
.IG "" "sunflower seeds"
.IG "" "mushrooms"
.IG "" "bean sprouts"
.PH
.SK 1
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.
.SK 2
Transfer to a bowl and refrigerate.
.SK 3
When ready to serve toss the remaining ingredients with the dressing
.NX
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.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 minutes preparation.
.I Precision:
measure the dressing ingredients.
.WR
Pat Caudill
Tektronix, Inc., Portland, Oregon, USA
patc@tekcrl.TEK.COM