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Ingredients Jump to Instructions ↓

  1. Fresh Torn Spinach - 8 Ounces

  2. Cleaned and Sliced Strawberries - 2 Cups

  3. Lightly Toasted Pecan Pieces - 1/2 Cup

  4. Crumbled Blue Cheese - 3

  5. Salad Oil - 1/4 Cup

  6. Balsamic Vinegar - 2 Tablespoons

  7. Granulated Sugar - 3 Teaspoons

  8. Dried Tarragon - 1/4 Teaspoon

  9. Onion Powder - 1/8 Teaspoon

  10. Garlic Powder - 1/8 Teaspoon

  11. Dry Mustard - Dash Ingredients

  12. Washed & Torn Fresh Spinach - 1/2 Pound

  13. Sliced Mushroom - 2 Cups

  14. Chopped Red Pepper - 1 Cup

  15. Bacon Slices - 5

  16. Italian Dressing - 1/2 Cup Ingredients

  17. Torn Spinach Pieces - 4 Cups

  18. Chopped Hard Cooked Eggs - 3

  19. Chopped Onion - 1/2 Cup

  20. Chopped Celery - 1/2 Cup

  21. Mayonnaise - 3/4 Cup

  22. Shredded Sharp Cheddar Cheese - 1/2 Cup

  23. Vinegar - 1 Teaspoon

  24. Hot Pepper Sauce - Dash Ingredients

  25. Washed and Drained Torn Spinach Leaves - 1 Cup

  26. Unpeeled and Sliced Cucumber - 1

  27. Small Heads of Leaf Lettuce - 2

  28. Purple Onion - 1

  29. Walnut Halves - 3/4 Cup

  30. Peeled and Sliced Oranges - 2

  31. Salad Oil - 1/2 Cup

  32. Orange Juice - 1/4 Cup

  33. Apple Cider Vinegar - 2 Tablespoons

  34. Sugar - 2 Teaspoons

  35. Salt & Pepper - To Taste Ingredients

  36. Fresh Spinach that has been Washed, Dried and Chilled - 1 Pound

  37. Diced Bacon - 8 Slices

  38. Brown Sugar - 1 Tablespoon

  39. Sliced Green Onions -1/3 Cups

  40. Vinegar - 3 Tablespoons

  41. Dry Mustard - 1/4 Teaspoons

  42. Salt - To Taste

Instructions Jump to Ingredients ↑

  1. Directions Toss the spinach along with the strawberries, pecans cheese.

  2. In another jar make the salad dressing by mixing together salad oil, balsamic vinegar, sugar, tarragon, onion powder, garlic powder and the mustard. Shake well until the mixture is well blended.

  3. When you are ready to serve, sprinkle the dressing over the salad and toss a little. Directions Combine all the vegetables in a large bowl and toss well. Stir in the bacon slices.

  4. Sprinkle the dressing before serving. Directions Combine the mayonnaise, vinegar, salt, hot pepper sauce, celery, onion and eggs several hours before serving. Refrigerate the mixture.

  5. In a large bowl, toss the spinach with the cheese and chilled dressing just before serving. Directions Toss the lettuce and spinach and arrange the cucumber, onion, and oranges artistically over the tossed mixture.

  6. Toast the walnuts at 300 degrees in an oven, turning the walnuts frequently. Do not over roast the walnuts and remember that the walnuts continue to turn brown after they have been removed from the heat.

  7. In another jar, mix the salad oil, orange juice, vinegar, sugar, salt and pepper to make the dressing.

  8. Spread the walnuts over the spinach bowl and sprinkle the dressing over the same. Directions In a heavy skillet, fry the dried bacon until they are crisp.

  9. Reduce the heat and add the sugar, onions, salt, vinegar and the dry mustard.

  10. Boil the paste and pour it over the spinach.

  11. Toss lightly and serve.

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