X's spinach salad

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



Prepare dressing first: blend together sugar, oil, mustard and salt.

Add vinegar, celery seeds and grated onion; shake or beat well.


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.

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