Emily's spinach salad
1 servings
Ingredients
| Quantity | 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 | Bacon strips, cooked and crumbled | |
| 2 | Hard-cooked eggs, sliced | |
Directions
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