Sunday, February 27, 2011

Spinach Salad recipe from Alice D.

This is the recipe for the spinach salad that I made Thursday and then ate at the park on Friday. I love the dressing. It has sugar so it is not the best for you but you can experiment with sugar substitutions if you want. I use so little of it on my serving that I would rather just keep it as is. The recipe is written out as I got it off but at the end I have added the changes that I make to the recipe when I make this salad. When I saw the first strawberries of the season for sale at the market last Wednesday I knew I had to buy some and a bag of spinach.

Spinach Salad

1/2 cup white sugar
1/2 cup white vinegar
1 cup vegetable oil
2 tablespoons Worcestershire sauce
1/3 cup ketchup
1 small onion, chopped
5 slices bacon
3 eggs
1 pound fresh spinach - rinsed, dried and torn into bite size pieces
1 (4 ounce) can sliced water chestnuts, drained

In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.
Nutritional Information 
Amount Per Serving Calories: 433 | Total Fat: 36.3g | Cholesterol: 98mg

My changes:
I omit the water chestnuts. I add one small cucumber, cubed. Sometimes also some chopped red bell pepper. Also 6 or 8 fresh strawberries, sliced, if in season. If strawberries aren’t in season then I add one small can mandarin oranges, drained well.
I cut the dressing recipe in half. Depending on the kind of onion you use, cut the onion amount even more or it will have a really strong onion flavor. Even then, there is more dressing than what you need for a large salad. Dress each serving individually and store the remaining salad dressing in a jar in the fridge to use later.
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