Ingredients
- 1 egg, slightly beaten
- 1/4 cup vegetable oil
- Juice of 1 lemon
- 1 tblsp. grated Parmesan cheese
- 2 tblsp Dijon mustard
- 1 tsp. sugar
- 1 tsp. Worcestershire sauce
- 1/2 tsp. salt
- Dash of pepper
- 1 1/4 lb. fresh spinach
- 1/4 lb. fresh mushrooms
- 6 slices bacon, cooked and crumbled
- 2 hard-cooked eggs, chopped
Directions
Combine first 9 ingredients in a jar; tighten lid and shake until well blended. Chill thoroughly.
Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite size pieces. Quickly rinse mushrooms in cold water; pat dry and slice thin. Combine spinach and mushrooms in a large salad bowl; cover and chill.
Toss spinach mixture with chilled dressing until well coated; garnish with bacon and hard-cooked eggs.
Yield: 6 servings
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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Spinach Salad