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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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The real star of this recipe is by far the dressing, which adds an appealing sweet touch to the greens. This salad can be made ahead—that makes it a keeper in my book. Ingredients:
4 cups torn fresh spinach |
4 cups torn iceberg lettuce |
1/2 to 1 cup sliced fresh mushrooms |
1/2 to 1 cup shredded carrots |
1/2 cup thinly sliced red onion |
4 hard-cooked eggs, quartered |
3 boneless skinless chicken breast halves, cooked and sliced |
9 bacon strips, cooked and crumbled |
1/2 cup chow mein noodles |
1/3 cup sugar |
3 tablespoons vinegar |
1-1/2 teaspoons prepared mustard |
1-1/2 teaspoons onion powder |
1/2 teaspoon celery seed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup vegetable oil |
Directions:
1. In a large bowl, toss spinach, lettuce, mushrooms, carrots and onion. Arrange eggs around edge of bowl. Place chicken in center of bowl. Sprinkle with bacon and chow mein noodles. In a blender or food processor, combine sugar, vinegar, mustard, onion powder, celery seed, salt and pepper; with unit running, add oil in a slow steady stream. Pour over salad; toss. Serve immediately. Yield: 10 servings.
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