Appetizing Muse

 

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Getting the Greens

Posted Sat, 01/10/09

 

I tried this recipe variation of Spinach Salad the other day, with several modifications of course. I began with a dish from All Recipes before making my changes.

 

Spinach Salad

1/4 C diced red onion

2/3 cup white sugar (sub with 1/4 C or handful)

1 tsp. ground black pepper

1/2 tsp. celery salt

1 TBS mustard powder

1 C vegetable oil

1/3 C white wine vinegar (sub with red)

4 eggs

10 oz. fresh spinach, chopped, washed & dried

1 head iceberg lettuce, rinsed, dried & chopped

1/2 LB bacon, cooked & crumbled

1-1/2 C crushed croutons (omitted)

1 red onion, sliced in rings

 

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for ten to twelve minutes. Remove from hot water, cool, peel and chop. In a small saucepan, combine the diced onion, sugar, black pepper, celery salt, mustard, vegetable oil, and vinegar. Whisk over high heat until all ingredients are well mixed and onions are translucent. Remove from heat and refrigerate until cool. In a large bowl, combine the eggs, spinach, iceberg, bacon, croutons and onion rings. Toss together. Pour dressing over salad and toss to coat evenly.

I forgot to add the croutons and used red wine vinegar instead of white wine vinegar, and I also reduced the sugar by almost half. The salad was delicious.

 

*Related blog posts: 02/23/05: Shoppers Grub (Spinach & Cheddar Salad), 12/05/04: Tuesday's Lunch (Empress Spinach Salad) and 01/05/04: Spinach Salad in Winter (Layered Spinach Salad).

 

 

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