Taylor's Landing Spinach Salad With Honey-Mustard Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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This is an awesome spinach salad, with the best Honey-Mustard dressing ever. Make the dressing first and refrgerate to blend flavors. I have had this recipe on a sheet of paper for years and years, the paper is tattered, yet I have no idea where it came from. Yummy. (The prep times does not include the dressing-chilling time or time to boil the egg). The dressing makes 1 pint. Ingredients:
1 large tortilla, shell for salad bowl |
lettuce leaf (desired amount) |
1 bunch spinach, washed well, drained and torn into bite-sized pieces |
1 ounce monterey jack cheese, grated |
1 ounce slivered almonds |
4 slices tomatoes |
2 ounces bacon bits |
1 hard-cooked egg, peeled and chopped |
2 ounces fresh shrimp |
1/2 cup honey |
1/2 cup tarragon vinegar |
1 1/4 teaspoons salt |
1 1/4 teaspoons dry mustard |
3/4 teaspoon curry powder |
1 tablespoon onion, minced |
1 cup a little less oil |
Directions:
1. Make Honey-Mustard dressing first, like this:.
2. In medium mixing bowl, blend together honey, vinegar, salt, mustard, curry powder and onion; slowly beat in oil. Refrigerate.
3. For the salad:.
4. Line tortilla shell with lettuce leaves. Fill lines shell with spinach, cheese, almonds, tomato, bacon bits, egg and shrimp. Top with dressing.
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