Guest guest Posted April 27, 2003 Report Share Posted April 27, 2003 This is really good. The dressing part of the recipe made a lot more than I felt like using. I think if you used all of it on the salad it would be smothered, so I just drizzled it over lightly and saved the rest in my refrigerator. I also didn't use a full 1/2 cup of sugar as I don't like overly sweet French dressing. Feel free to play around with it to suit your taste. Tossed Spinach Salad 1 package (10oz) fresh spinach, torn 1 pound fresh mushrooms, sliced 6 slices vegetarian bacon, cooked and crumbled 3 celery ribs, sliced 1 cup shredded cheddar cheese 3 hard-cooked eggs, chopped 3 green onions, sliced 1 cup ketchup 3/4 cup vinegar 3/4 cup vegetable oil 1/2 cup sugar 1 tsp salt 1 tsp vegetarian Worcestershire sauce In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Drizzle over salad and toss to coat. Serve immediately. Yield: 12 servings ~ PT ~ Quote Link to comment Share on other sites More sharing options...
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