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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I've always loved eating spinachit's grown here in our area. When I saw an announcement of a spinach cooking contest, I made up this recipe to enter. I was delighted when my colorful, tangy salad took the grand prize! Emily Fields, Santana, California Ingredients:
2/3 cup canola oil |
1/4 cup red wine vinegar |
2 teaspoons lemon juice |
2 teaspoons soy sauce |
1 teaspoon sugar |
1 teaspoon ground mustard |
1/2 teaspoon curry powder |
1/2 teaspoon salt |
1/2 teaspoon seasoned pepper |
1/4 teaspoon garlic powder |
1 package (10 ounces) fresh spinach, torn |
5 bacon strips, cooked and crumbled |
2 hard-cooked eggs, sliced |
Directions:
1. In a small bowl, whisk the first 10 ingredients; set aside. Place spinach in a large salad bowl.
2. Just before serving, whisk dressing again and drizzle over spinach; toss gently. Garnish with bacon and egg slices. Yield: 6-8 servings.
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