Chart House Spinach Salad
I found this recipe in 30 Years of Recipe Requests to the Los Angeles Times. Times do not include time to make hard-boiled egg.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1⁄2cup red wine vinegar
- 1 1⁄2teaspoons salt
- 1tablespoon sugar
- 1⁄2teaspoon dry mustard
- 1teaspoon sweet pickle relish
- 1⁄2teaspoon chopped capers
- 1 1⁄2cups vegetable oil
- 1 1⁄2teaspoons olive oil
- 2
- 3bunches spinach
- 1⁄4
- 1⁄2
- 1⁄4
Advertisement
DIRECTIONS
- Blend vinegar, salt, sugar, mustard, pickle relish and capers.
- Stir in vegetable and olive oils.
- Set dressing aside.
- Shred eggs on medium-size grater.
- Cover and set aside.
- Clean spinach removing tough stems.
- Drain on paper towels and pat dry.
- Place leaves in large bowl.
- Saute bacon until crisp.
- Remove bacon and sprinkle over spinach.
- Add onion and mushrooms to drippings in skillet.
- Saute until tender.
- Stir in 1 cup dressing.
- Bring to boil.
- Pour over spinach and toss.
- Garnish with reserved shredded eggs.
- Serve with additional dressing.
Advertisement