Prep 20 mins
Cook 0 mins
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.
- 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
- Wash spinach thoroughly.
- Spin or blot dry and tear into bite-sized pieces.
- Chop egg whites.
- In separate dish mash egg yoks, vinegar, sugar and mustard together.
- Put all salad ingredients in a bowl.
- Pour dressing on top.
I remember eating this salad at Clinkerdagger Bickerstaff & Petts in Tacoma, WA. It was the 70's, my sister and I were young and it was my favorite restaurant because I loved the dark wood, the Edwardian English Pub atmosphere and especially the waitstaff dressed in period clothing. It was always an exciting evening for us to see the costumes; eating the food was just a bonus! This salad is super easy to make and this Christmas day my whole family got a piece of it. DS(18) chopped fresh bacon, DD(5) tore the spinach and DH mixed up the dressing ingredients. I had the fresh Parmesan, but forgot to add it before taking photos. Everyone really enjoyed this recipe and DH, who rarely enjoys a green salad, had 3 helpings! Thanks for posting a link to my past, ratwoman!
This was a really delicious salad! I cooked and diced some bacon instead of using bacon bits. I also used half as much sugar in the dressing since that seemed sweet enough for me. I really enjoyed the dressing; it was completely different than any I've tried before. It was tangy and very thick. It didn't seem to make quite enough for the whole salad, so I might make a little bit more next time. Thanks for the lovely recipe!
Great flavor, although a tad sweet, but that can easily be adjusted. I used crumbled freshly cooked bacon instead of bacon bits. The texture was a little too powdery/dry for our tastes. The cooked yolks, parmesan, and almonds are all a bit dry, particularly with the spinach, and seemed to need something creamier, perhaps adding some mayo to the dressing would do the trick.