Yield: 14 Servings
Measure | 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 \N | Green onions; chopped (up to) |
3 \N | Tomatoes; cut into wedges or cherry tomatoes; halved |
2 \N | Hard-boiled eggs; chopped |
\N \N | Slivered almonds (optional) |
1 small | Onion; minced |
¾ cup | Sugar |
½ cup | Vinegar |
⅓ cup | Ketchup |
¼ cup | Salad oil |
2 tablespoons | Worcestershire sauce |
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, .