Spinach, artichoke, hearts of palm salad
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh spinach; washed and torn into bite-sized pieces |
| 1 | can | (14-oz) hearts of palm; thinly sliced |
| 1 | can | (14-oz) artichoke bearts; drained and diced |
| 6 | slices | Bacon; cooked and crumbled |
| 4 | Green onions; chopped (up to) | |
| 3 | Tomatoes; cut into wedges or cherry tomatoes; halved | |
| 2 | Hard-boiled eggs; chopped | |
| Slivered almonds (optional) | ||
| 1 | small | Onion; minced |
| ¾ | cup | Sugar |
| ½ | cup | Vinegar |
| ⅓ | cup | Ketchup |
| ¼ | cup | Salad oil |
| 2 | tablespoons | Worcestershire sauce |
Directions
DRESSING
Combine all salad ingredients in a large salad bowl. Toss. Chill, covered, until serving time. Serve with the following dressing. Combine all dressing ingredients in electric blender. Blend well. Chill before serving. Makes 2 cups of dressing. Yield: 14 servings.
PAM MC KELVEY
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .