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Full Online Book HomeLearning KitchenVegetables - Spinach - Spinach Salad By Ruth Detroit
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Vegetables - Spinach -  Spinach Salad By Ruth Detroit Post by :lkpatsey Category :Learning Kitchen Author :Unknown Date :March 2012 Read :862

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Vegetables - Spinach - Spinach Salad By Ruth Detroit

Dressing
1/2 c. packed brown sugar
1/2 c. vegetable oil
1/3 c. vinegar
1/3 c. ketchup
1 TB Worcestershire sauce


Combine and shake in jar.


Salad:
2 qts. fresh torn spinach
1 can (16 oz) or 2 cups fresh bean sprouts
1 can (8 oz) sliced water chestnuts, drained
4 hard-boiled eggs, chopped
6 bacon strips, cooked and crumbled
1 sm onion, thinly sliced


Toss with dressing just before serving.
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1 bunch spinach, torn into pieces (see note) 1 small avocado, cubed 1/2 small red onion, thinly sliced 4 ounces feta cheese (1/2 cup), crumbled 1/2 cup walnuts or pecans, coarsely chopped Dressing: 2 large garlic cloves, minced 1/4 cup fresh basil leaves (packed) or 2 tablespoons dried basil 1/4 cup red wine vinegar 2 teaspoons granulated sugar 1/2 cup olive oil 1/2 teaspoon freshly-ground black pepper In a large bowl, combine spinach, avocado, onion, feta and nuts. Dressing: In a food processor or blender, add garlic and pulse 4 to 5 times. Add basil, pulse to combine, then add
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1 1b. fresh spinach trimmed, washed, and dried, remove stems 6 fresh mushrooms, sliced 1 cup sliced water chestnuts 6-8 slices bacon cooked crisp, and crumbled 1/2 cup shredded gruyere cheese, or gouda 1/4 cup thinly sliced, or chopped red onion 3/4 cup fresh bean sprouts (can be omitted) Can be prepared 1 day ahead by packaging separately in plastic bags, and refrigerated. Wrap spinach in paper towels, before putting in plastic bag. Toss together with chutney dressing before serving time. Chutney Dressing: 1/4 cup red wine vinegar 2-3 Tbl. Major Grey's chutney 1 garlic clove, crushed and minced 2
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