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If you like the spinach salad from the Chart House restaurant, you'll love this recipe! I was given this recipe from a friend and I thought it would be nice if I could pass on to others to enjoy. If you're like me, I love salad, but there are only so many ways you can change the taste. This adds a little spark!
Happy cooking!
Ingredients
1 / 2 C red wine vinegar (half cup)
1 1 / 2 tsp. Salt (½ teaspoon)
1 Tbsp. Sugar (aEL)
1 / 2 tsp. Mustard powder (half teaspoon)
1 tsp. Sweet Pickle Relish (a teaspoon)
1 / 2 tsp. chopped capers (half teaspoon)
1 1 / 2 C vegetable oil (half cup)
1 1 / 2 tsp. Olive oil (half teaspoon)
3 hard-boiled eggs (three eggs)
3 bunches of spinach (three grapes)
1 / 4 pound bacon, chopped (one pound)
1 / 2 small onion, finely chopped (half)
1 / 2 libra mushrooms, sliced (half pound)
In a medium bowl, mix vinegar, salt,Sugar, mustard, taste, cucumbers and capers. Stir in vegetables and olive oil. September dressing aside.
Shred eggs on a medium grater. Cover and set aside. Trim the spinach, removing tough stems. Drain on absorbent paper and dry. Place leaves in a large bowl.
In a pan, fry the bacon until crisp. Remove the bacon and the spread of spinach. Onion and mushrooms in pan drippings. Sauté until tender. Stir in 1 cup of dressing and bring to a boil. Pour over the spinach and mix. Supplementshredded with reserved egg. Serve with the addition of seasoning. Makes 6-8 servings.
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