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Salads Minneapolis Star & Tribune
Spinach 1/1/1900


Submitted by: Marlys and Glenn

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Servings: 4 to 6

This is one of our oldest recipes, and we like it every time we make it. The salad recipe is enough for one large salad. The dressing recipe makes enough for two large salads. Don't ask why.....

Horatio's Salad Dressing
1 tablespoon Dijon mustard
2 tablespoons minced onion
teaspoon salt
2 tablespoons red wine vinegar
teaspoon Worcestershire sauce (or a little more)
1 tablespoon lemon juice
cup salad oil

6 ounces fresh spinach (we usually use more, since it comes in 10 ounce bags--maybe this helps make sense of that dressing amount)

2 ounces sliced mushrooms (again, we use more)
4 to 6 slices bacon, cooked crisp and crumbled
1 hard-cooked egg, chopped
2 to 3 tablespoons sliced almonds, toasted
2 to 3 tablespoons shredded Romano (or Parmesan)

Mix together mustard, onions, salt, vinegar, Worcestershire, and lemon juice. Slowly beat in salad oil until lightly thickened.

Lightly mix spinach and mushrooms with Horatio's spinach salad dressing. Mound in a large bowl. Sprinkle with bacon, egg, almonds, cheese and croutons. Serve immediately.

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