Spinach Salad in Winter
Posted
Mon, 01/05/04
The following recipe is possible even though it is an off-time of the year (considering the current stretch of freezing weather in my area). However, the ingredients can be had just the same.
Layered Spinach Salad
1/2 to 3/4 LB fresh spinach
Tear the spinach into bite-sized pieces and arrange in the bottom of a salad bowl. Evenly layer the cucumbers, radishes, green onions and eggs. Spread the dressing over the top. Cover and chill for up to twenty-four hours. Just before serving, sprinkle with bacon and peanuts. Recipe makes enough for six servings.
I dislike cooked spinach, but raw in a salad it is simply unmatched. The recipe definitely makes a full meal.
I found the dish at Taste of Home, but made usual changes to preference.
*Related blog posts: 01/10/09: Getting the Greens (Spinach Salad), 02/23/05: Shoppers Grub (Spinach & Cheddar Salad) and 12/05/04: Tuesday's Lunch (Empress Spinach Salad).
Tags: Salads
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