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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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For years, I drove past the sign for Clinkerdagger, Bickerstaff, and Pett thinking it was an attorney office. Someone finally set me straight and introduced me to their spinach salad. This has been my preferred version ever since. We serve it with warm, buttered French bread to make a meal. Ingredients:
1 bunch spinach |
2 green onions, sliced |
3 hard-boiled eggs |
1 cup parmesan cheese, shredded (not the grated, powdery stuff) |
2 tablespoons sliced almonds |
1 tablespoon bacon bits |
3 tablespoons cider vinegar |
3 tablespoons sugar |
1/2 teaspoon prepared mustard |
Directions:
1. Wash spinach thoroughly.
2. Spin or blot dry and tear into bite-sized pieces.
3. Chop egg whites.
4. In separate dish mash egg yoks, vinegar, sugar and mustard together.
5. Put all salad ingredients in a bowl.
6. Pour dressing on top.
7. Toss.
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