Yield: 1 servings
Measure | Ingredient |
---|---|
⅔ cup | Vegetable oil |
¼ cup | Red wine vinegar |
2 teaspoons | Lemon juice |
2 teaspoons | Soy sauce |
1 teaspoon | Sugar |
1 teaspoon | Dry mustard |
½ teaspoon | Curry powder |
½ teaspoon | Salt |
½ teaspoon | Seasoned pepper |
¼ teaspoon | Garlic powder |
1 pack | (10 ounces) fresh spinach, torn into bite-size pieces |
5 \N | Bacon strips, cooked and crumbled |
2 \N | Hard-cooked eggs, sliced |
Combine first 10 ingredients in a jar, cover tightly and shake until well mixed; set aside. Place spinach in a large salad bowl. Just before serving, pour dressing over spinach and toss gently. Garnish with crumbled bacon and egg slices. Yield: 6-8 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994