Penny Ashton - 1990
Serves 12 to 15
Penny Ashton - 1990 |
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| SPINACH SALAD | ||||
| Every one eats their spinach with this on the menu. The Raspberry Vinaigrette is nice on other salads, too. Prepare the ingredients in advance then combine just before serving. It's a big salad. I serve the container of Vinaigrette on the side, so that I will to be able to keep the leftover Spinach salad for the next day. | ||||
| 2 | bunch | Spinach | > | Thoroughly rinse spinach and spin or pat it dry with a towel. |
| 1 | lb | Bacon (cooked & crumbled) | > | Cook the bacon very crisp and crumble or cut with kitchen scissors. |
| 4 - 6 | Eggs (Hard boiled) | > | Hard boil the eggs and cut into small bite size pieces | |
| ¼ - ½ | lb | Mushrooms (sliced) (optional) | > | Brush mushrooms and slice. |
| RASPBERRY VINAIGRETTE | ||||
| This is best made in a blender or food processors. I suppose you could try to whisk it. | ||||
| ½ | C | Sugar | > | Place all in processor and whiz until thick. |
| 1 | t | Dry Mustard | ||
| 1 | T | Onion (Grated) | ||
| C | Raspberry Vinegar | ||
| 1 | t | Salt | ||
| 1 | C | Oil (Safflower) | ||