Monday, January 9, 2012
BLOOMSDALE SPINACH SALAD
(Makes 2 large or 4 medium salads)
FOR SALAD:
Bloomsdale Spinach aka: curly ½ lb, clean & de-stem
Red Onion ½, sliced thinly
Hard Boiled Egg 2 ea, chopped
Bacon 2 slices cooked & chopped
Salt & Pepper To taste
FOR DRESSING:
Vegetable Oil 1/3 cup
Olive Oil 2 Tbsp
Cider Vinegar ¼ cup
Honey 2 Tbsp
1. Place all the salad ingredients in a large salad bowl
2. Mix dressing together in a small jar and shake well
3. Dress salad and toss well and season to taste
For a slightly wilted salad let sit for 20 minutes before serving
One of my all time favorite Mid-western childhood salads and I still love it!
BON APPETIT!
~Chef Gwen
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