"Favorite Recipe", submitted by Amanda Charles
9-10 oz. bag of fresh spinach, torn and stems removed
4 green onions, chopped (some white and green part)
3 hard boiled eggs, sliced
1/4 Lb. fresh mushrooms, sliced
8 oz. can sliced water chestnuts, drained and cut in half
6.5 oz. marinated artichokes, drained and quartered
4 strips turkey bacon, cooked and crumbled
Dressing:
1/4 cup cider vinegar
1/4 cup sugar or honey granules
1/4 tsp. sea salt
1/4 tsp. dried ground mustard
1/2 tsp. onion powder
1/2 cup olive oil
In a large bowl, combine the first seven ingredients.
For dressing, combine the vinegar, sugar, salt, mustard, and onion powder in a blender or food processor. Cover and process until smooth. While processing, slowly pour in the oil in a steady stream.
Drizzle dressing over salad right before serving. Toss to coat.
9-10 oz. bag of fresh spinach, torn and stems removed
4 green onions, chopped (some white and green part)
3 hard boiled eggs, sliced
1/4 Lb. fresh mushrooms, sliced
8 oz. can sliced water chestnuts, drained and cut in half
6.5 oz. marinated artichokes, drained and quartered
4 strips turkey bacon, cooked and crumbled
Dressing:
1/4 cup cider vinegar
1/4 cup sugar or honey granules
1/4 tsp. sea salt
1/4 tsp. dried ground mustard
1/2 tsp. onion powder
1/2 cup olive oil
In a large bowl, combine the first seven ingredients.
For dressing, combine the vinegar, sugar, salt, mustard, and onion powder in a blender or food processor. Cover and process until smooth. While processing, slowly pour in the oil in a steady stream.
Drizzle dressing over salad right before serving. Toss to coat.
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