Emily's spinach salad

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 Bacon strips, cooked and crumbled
2 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

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