Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 | Bunches spinach, washed, |
| Drained, stems removed | |
| 1 | Onion, thinly sliced |
| 2 | Eggs, hard cooked, chopped |
| 2 | Tomatoes, cut into wedges |
| 4 | Strips bacon, crumbled |
| 1 can | Asparagus spears |
| ½ cup | Sugar |
| 1 cup | Safflower oil |
| 1 teaspoon | Mustard |
| 1 teaspoon | Salt |
| ½ cup | Vinegar |
| 1 teaspoon | Whole celery seeds |
| 1 tablespoon | Grated onion |
SALAD
DRESSING
Prepare dressing first: blend together sugar, oil, mustard and salt.
Add vinegar, celery seeds and grated onion; shake or beat well.
Chill.
Mix together all salad ingredients, except asparagus spears. Pour chilled dressing over all and toss until well coated. Arrange asparagus spears on top. Chill well before serving. It is best the next day.