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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A salad like this one is an appealing accompaniment to almost any dinner. You can change the mix of ingredients to include layers of your favorites. I like the tangy vinaigrette dressing with it, but ranch and other types are also very good. -Elaine Anderson Aliquippa, Pennsylvania Ingredients:
5 cups torn fresh spinach |
1/2 pound sliced bacon, cooked and crumbled |
1/2 cup grated carrot |
3 hard-cooked eggs, chopped |
5 cups torn romaine |
1 medium sweet red pepper, cut into rings |
1/2 cup salad croutons |
1/4 cup shredded parmesan cheese |
dressing: |
6 tablespoons red wine vinegar |
1/4 cup water |
1/4 cup canola oil |
2 tablespoons sugar |
1/2 teaspoon celery salt |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large bowl, layer the spinach, bacon, carrot, eggs, romaine, red pepper, croutons and Parmesan cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Serve with salad. Yield: 8 servings.
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