Spinach Salad I
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
39
Spice
56
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cup
White Sugar1 tsp
Ground Black Pepper1 tsp
Celery Salt1 tbsp
Mustard Powder1 cup
Vegetable Oil1 cup
White Wine Vinegar4
Eggs1.5 cups
Crouton (crushed)Directions:
1
Place eggs in a saucepan and cover completely with cold water
2
Bring water to a boil
3
Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes
4
Remove from hot water, cool, peel and chop
5
In a small saucepan, combine the diced onion, sugar, black pepper, celery salt, mustard, vegetable oil, and vinegar
6
Whisk over high heat until all ingredients are well mixed and onions are translucent
7
Remove from heat and refrigerate until cool
8
In a large bowl, combine the eggs, spinach, iceberg, bacon, croutons and onion rings
9
Toss together
10
Pour dressing over salad and toss to coat evenly