Chart House Spinach Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I found this recipe in 30 Years of Recipe Requests to the Los Angeles Times. Times do not include time to make hard-boiled egg. Ingredients:
1/2 cup red wine vinegar |
1 1/2 teaspoons salt |
1 tablespoon sugar |
1/2 teaspoon dry mustard |
1 teaspoon sweet pickle relish |
1/2 teaspoon chopped capers |
1 1/2 cups vegetable oil |
1 1/2 teaspoons olive oil |
2 hard-boiled eggs, peeled |
3 bunches spinach |
1/4 lb bacon, minced |
1/2 small onion, minced |
1/4 lb mushroom, sliced |
Directions:
1. Blend vinegar, salt, sugar, mustard, pickle relish and capers.
2. Stir in vegetable and olive oils.
3. Set dressing aside.
4. Shred eggs on medium-size grater.
5. Cover and set aside.
6. Clean spinach removing tough stems.
7. Drain on paper towels and pat dry.
8. Place leaves in large bowl.
9. Saute bacon until crisp.
10. Remove bacon and sprinkle over spinach.
11. Add onion and mushrooms to drippings in skillet.
12. Saute until tender.
13. Stir in 1 cup dressing.
14. Bring to boil.
15. Pour over spinach and toss.
16. Garnish with reserved shredded eggs.
17. Serve with additional dressing.
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