Spinach salad #5
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | -(up to) | |
| 1½ | pounds | Fresh spinach; washed, & stalks removed |
| ½ | pounds | Feta cheese; crumbled |
| 2 | Hard-cooked eggs; sliced | |
| ½ | cup | Crisp pieces of cooked bacon |
| Croutons | ||
| ½ | pounds | Mushrooms;sliced |
| 1 | can | (8-oz) artichoke hearts |
| 1 | can | (8-oz) hearts of palm |
| Grated imported Romano cheese | ||
| Salt & pepper | ||
| Vinaigrette | ||
| 2 | tablespoons | Wine vinegar |
| 1 | teaspoon | Grey Poupon mustard |
| 1 | dash | Tabasco sauce |
| 1 | Clove (large) garlic; crushed | |
| Salt & pepper | ||
| 6 | tablespoons | Olive oil |
| 1 | small | Bermuda onion; chopped |
Directions
VINAIGRETTE
Place cleaned spinach in a large wooden bowl. Add the feta cheese, hard-cooked eggs, bacon bits, croutons, mushrooms, artichoke hearts, hearts of palm & Romano cheese. Pour over the Vinaigrette & season to taste w/ salt & pepper. Toss gently & serve. Top w/ more cheese if desired.
VINAIGRETTE: Beat all ingredients well w/ a wire whisk.
CHESAPEAKE RESTAURANT
N. CHARLES ST.; BALTIMORE
WINE: POMMARD 1977
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .