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| SPINACH SALAD |
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for Dinner or Lunch
6 servings
Ingredients
8 ounces spinach
1/4 cup salad oil
2 Tbs. vinegar
1 small clove garlic, crushed
1/2 tsp. salt
Dash pepper
1 small cucumber, thinly sliced
1 hard-cooked egg, chopped
2 slices bacon, crisply fried and crumbled
Directions
Tear spinach leaves into bite-size peices (about 8 cups); refrigerate 1 hour.
Shake oil, vinegar, garlic, salt and pepper in tightly covered jar; refrigerate at least 1 hour to blend flavors.
Just before serving, shake dressing; toss with spinach until leaves are well coated. Sprinkle with cucumber, egg and bacon, toss.
Nutritional info
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