Fresh spinach salad delight
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spinach, fresh; torn in bite size pieces |
| 1 | cup | Palm, heart of; sliced thin |
| 14 | ounces | Artichoke hearts; drained and diced |
| 1 | small | Onion; minced |
| ¾ | cup | Sugar |
| ½ | cup | Vinegar |
| 6 | slices | Bacon; cooked and crumbled |
| 4 | Green onions; thinly sliced | |
| 3 | Tomatoes; cut into wedges | |
| 2 | Eggs; hard-cooked; chopped | |
| ⅓ | cup | Catsup |
| ¼ | cup | Oil, vegetable |
| 2 | tablespoons | Worcestershire sauce |
Directions
SOUTHERN LIVING; JULY 1980
TANGY SALAD DRESSING
Combine all ingredients except dressing in a large salad bowl; toss lightly. Cover salad, and chill until serving time. Serve with Tangy Salad Dressing.
Tangy Salad Dressing:
Combine all ingredients in container of electric blender; blend well.
Chill before serving. Yield: 2 cups Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Nancy Coleman Date: 05-28-94 The Lunatic Fringe Bbs (901) F-Cooking Submitted By SYLVIA STEIGER On 11-10-95