Spinach Salad Recipe
Isn’t it wonderful to see the sunshine again? Rain is always welcome, but we are grateful when it is balanced with some sunshine too.
If you are looking for something different to make this week, we have a suggestion. Try Spinach Salad. (This recipe comes from the Trinity Lutheran Church, Stewardson, Illinois cookbook. And judging from the stains on page 21, I refer to it often).
Spinach Salad by Jan Benner
1 lb. fresh spinach
2 tomatoes
6-8 green onions
8-10 fresh mushrooms
6-8 slices bacon, cooked, drained and crumbled
Dressing:
1/4 c. wine vinegar
1/2 c. sugar
1 t. salt
1 T. Worcestershire sauce
1/3 c. ketchup
1/4 c. vegetable oil
Mix vinegar, sugar, salt, Worcestershire sauce; add ketchup and oil. Mix together well. Refrigerate.
Wash and drain spinach, tomatoes, mushrooms and onions. Tear or cut spinach into salad size pieces; dice tomatoes and onions; slice mushrooms. Refrigerate to keep vegetables crisp.
When ready to serve – add vegetables and crumbled bacon to spinach; shake dressing to mix; pour over spinach and toss lightly.
Enjoy!
His Glories Farm Birthday wishes to J and J (who are 8 and 13) this week! God bless you both!!
