Sunday, April 20, 2008

Classic Spinach Salad

1 bag or ¾ bunch baby spinach leaves (washed, de-stemmed and set to dry)
1 hard boiled egg ( diced)
2 Tbsp bacon bits
1 8 oz can mandarin oranges (drained)
¼ cup sliced almonds OR walnuts

If using walnuts:
1 1/2 tablespoons light brown sugar object2=">
1 1/2
teaspoons egg white object2=">
teaspoon salt

Poppy Seed Salad Dressing
1 ½ cups vegetable oil
¾ cup red wine vinegar
¾ tsp dry mustard
1 ½ tsp salt
½ cup sugar
½ Tbsp dry onion
½ tbsp poppy seeds


If you would like candied walnuts rather than almonds. Toss chopped walnuts in a bakng dish with sugar, egg white and salt. Bake at 350 for about 5 minutes. Set on a paper towel to cool. For the dressing, pour ingredients into a cruet, Tupperware or Ziploc bag and shake vigorously until it emulsifies.

Spread spinach leaves over dinner plates and top with chunks of egg, bacon bits, oranges and nuts. Serve with dressing to taste.

Spring Time variation:
Rather than oranges, almonds and poppy seed dressing, use sliced strawberries, candied walnuts and raspberry vinaigrette.

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