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Course : Salad
Type of Prep : Toss
Cuisine : U.S. Regional
Occasion : Summer
 
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Spinach Salad

From Diana Rattray,
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INGREDIENTS:

  • 3/4 cup vegetable oil
  • 1/4 cup wine vinegar
  • 2 tablespoons white wine
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bunch fresh spinach
  • 1/4 cup chopped purple onion
  • 4 slices bacon, cooked and crumbled
  • 2 hard cooked eggs, chopped
  • purple onion slices for garnish

PREPARATION:

In a large cup or small mixing bowl, whisk together oil, vinegar, white wine, soy sauce, sugar, dry mustard, curry powder, garlic powder, salt, and pepper. Wash spinach well and tear leaves into bite-size pieces. Place spinach in a large salad bowl; toss with chopped purple onion. Garnish with onion slices and pour dressing over all. Sprinkle chopped eggs and crumbled bacon over the spinach salad. Spinach salad serves 6.

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