Wednesday, November 15, 2017
Spinach Salad (a re-post)
This is a wonderful salad that tastes exactly like a recipe that a family-style restaurant (PIONEER'S CABIN) once made here in southern Illinois. I was thrilled when I found the recipe.
The recipe came from this book:
It's in pretty bad shape because it's one of those books that everything I've made from its contents is delicious so it just keeps on getting used, and used, and used again. And check out the price... $0.97 ! I've always been a bargain hunter- and this find was one of the best bucks I've ever spent! I've been making this recipe for about 15 years and it always receives lots of compliments. A great year-round salad to serve.
YOU WILL NEED:
2- 3 pkgs. fresh, washed spinach (tear into bite-size pieces if you prefer)
1 lb. cook bacon, chopped
1 can water chestnuts, drained and chopped
1 can bean sprouts
2 hard cooked eggs, chopped
1 cup oil
1/4 cup ketchup
1/2 cup vinegar
Mix together and stir dressing into salad right before serving.
*This is one of those recipes that gets soggy quickly, but normally the salad is devoured in no time flat so leftovers are not a problem.
Enjoy~ Everything in Moderation