Yield: 1 Servings
|8 slices||Chopped bacon|
|3 tablespoons||Cider vinegar|
|1 pinch||Dry mustard|
|½ cup||Undiluted Carnation 2% Evaporated Milk|
|½ cup||Salad dressing|
|8 cups||Washed drained torn spinach|
|4 \N||Shelled sliced hard cooked eggs|
|1½ cup||Sliced fresh mushrooms|
Fry bacon until crisp in med. saucepan. Drain well, reserving 2 TB drippings; set bacon aside. Stir vinegar, salt, sugar and dry mustard into reserved drippings. Gradually stir in E. Milk until slightly thickened.
Blend in salad dressing. Cover and chill at least 1 hour. To serve toss together spinach, eggs, mushrooms and reserved bacon in large salad bowl.
Pour dressing over individual servings. Makes 6 servings.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.