Spinach salad #5

Yield: 6 Servings

Measure 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

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, .

Similar recipes