patc@tekcrl.tek.com (Pat Caudill) (04/01/88)
Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE SPINACH-SALAD SL "27 Sep 87" 1988 .RZ "SPINACH SALAD" "A spinach salad for summertime" This is one of the scrap pieces of paper floating around in my kitchen. I think it came from Kay Dasch. .IH "serves 6" .IG "\(34 cup" "sugar" "150 g" .IG "1" "egg" .IG "1 tsp" "salt" "5 ml" .IG "\(12 cup" "white vinegar" "120 ml" .IG "1" "white onion," chopped .IG "1/8 tsp" "dry mustard" "0.5 ml" .IG "1/8 tsp" "worchestershire sauce" "0.5 ml" .IG "2 lb" "spinach" "1 kg" .IG "\(14 lb" "bacon" "100 g" .IG "1\-2" "hard boiled eggs" .IG "" "water chestnuts" .IG "" "sunflower seeds" .IG "" "mushrooms" .IG "" "bean sprouts" .PH .SK 1 Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling and slightly thick. Then add the chopped onion, mustard and Worcestershire sauce. .SK 2 Transfer to a bowl and refrigerate. .SK 3 When ready to serve toss the remaining ingredients with the dressing .NX You can toss the salad without the dressing and keep it in the refrigerator until you are ready to serve it. Don't add the dressing until you serve the salad or the spinach will wilt. .SH RATING .I Difficulty: easy. .I Time: 20 minutes preparation. .I Precision: measure the dressing ingredients. .WR Pat Caudill Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.TEK.COM