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Chef's Hat: Spinach Salad

Spinach Salad

1 pound fresh spinach, washed, stemmed and drained

2 bunches of green onions and tops, chopped

1/2 pound of fresh mushrooms, sliced thin

8 slices of bacon, fried crisp, drained and broken into bits

4 hard boiled eggs, peeled and sliced

For Dressing:

2/3 cup sugar

1 cup canola oil

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/2 cup apple cider vinegar

Place all dressing ingredients except vinegar in blender or food processor and mix thoroughly. Pour a thin stream of vinegar into whirling mixture and keep mixing until vinegar is completely poured into mixture.

Make sure spinach is thoroughly washed. Then drain on paper towels to absorb any excess moisture. Tear spinach into bite size pieces and place in a mixing bowl. Add the onions, bacon bits and mushrooms and lightly mix. Add the dressing and toss to combine. Put on individual plates and top with the hard boiled eggs.

If desired, double the dressing mixture. Pour approximately 1/2 onto the salad and place the rest in a serving bowl. Let people pour on additional dressing as desired.