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From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

DRESSING:

  • 1/2 cup sugar
  • 1/2 cup tarragon vinegar
  • 2 Tablespoons Wesson oil
  • 2 Tablespoons chopped green onion
  • 1 Tablespoon chopped parsley
  • 1 Tablespoon chives
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • Cracked black pepper, to taste
  • 1 ice cube

SALAD:
  • 1 pound fresh spinach, washed and patted dry
  • 3 hard-cooked eggs, chopped
  • 8 slices bacon, cooked and crumbled

TO PREPARE:

Combine dressing ingredients in container with a lid, mixing well.  Chill until ready to use.  Stem spinach and tear leaves into bite-sized pieces.  When ready to serve, combine with chopped eggs and bacon.  Shake dressing, pour over salad, toss, and serve.

SERVINGS:  
4 - 6

 
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