spinach salad #5
- Categories
- Salad
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | -(up to) |
| 1½ pounds | Fresh spinach; washed, & stalks removed |
| ½ pounds | Feta cheese; crumbled |
| 2 | Hard-cooked eggs; sliced |
| ½ cup | Crisp pieces of cooked bacon |
| Croutons | |
| ½ pounds | Mushrooms;sliced |
| 1 can | (8-oz) artichoke hearts |
| 1 can | (8-oz) hearts of palm |
| Grated imported Romano cheese | |
| Salt & pepper | |
| Vinaigrette | |
| 2 tablespoons | Wine vinegar |
| 1 teaspoon | Grey Poupon mustard |
| 1 dash | Tabasco sauce |
| 1 | Clove (large) garlic; crushed |
| Salt & pepper | |
| 6 tablespoons | Olive oil |
| 1 small | Bermuda onion; chopped |
VINAIGRETTE
Place cleaned spinach in a large wooden bowl. Add the feta cheese, hard-cooked eggs, bacon bits, croutons, mushrooms, artichoke hearts, hearts of palm & Romano cheese. Pour over the Vinaigrette & season to taste w/ salt & pepper. Toss gently & serve. Top w/ more cheese if desired.
VINAIGRETTE: Beat all ingredients well w/ a wire whisk.
CHESAPEAKE RESTAURANT
N. CHARLES ST.; BALTIMORE
WINE: POMMARD 1977
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .
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