SPINACH SALAD

Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling and slightly thick. Then add the chopped onion, mustard and Worcestershire sauce. Transfer to a bowl and refrigerate. When ready to serve, toss the remaining ingredients with the dressing. NOTES: * A spinach salad for summertime — This is one of the scrap pieces of paper floating around in my kitchen. I think it came from Kay Dasch. Servings: serves 6. * You can toss the salad without the dressing and keep it in the refrigerator until you are ready to serve it. Don’t add the dressing until you serve the salad or the spinach will wilt. : Difficulty: easy. : Time: 20 minutes preparation. : Precision: measure the dressing ingredients. : Pat Caudill : Tektronix, Inc., Portland, Oregon, USA : patc@tekcrl.TEK.COM : Copyright (C) 1986 USENET Community Trust —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008