Spinach Salad Recipe

The classic egg-bacon spinach salad becomes a welcome picnic food idea or meal in itself with Tarragon-Wine Dressing, Zippy Mayo Dressing, or the tasty Wilted Spinach Salad version.

Mom should have thought of this when she was trying to get you to eat your spinach!

Spinach Salad

4 quarts fresh spinach leaves
1 pound bacon, crisply fried and crumbled
4 hard-cooked eggs, coarsely chopped
2 cups sliced fresh mushrooms (optional)
Salt and pepper to taste

Rinse and dry the spinach leaves well. Tear any very large leaves into smaller pieces. Toss all ingredients together. Dress.

Tarragon-Wine Dressing:
2/3 cup salad oil
1/4 cup tarragon flavored vinegar
2 tablespoons white wine
2 teaspoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon ground pepper

Combine all ingredients thoroughly. Pour over salad and toss.

Zippy Mayo Dressing:
1 1/4 cup mayonnaise
1/2 teaspoon salt
1 teaspoon hot sauce
1 1/2 teaspoons vinegar
2 teaspoons prepared horseradish

Mix all ingredients together well. Pour over salad and toss.

Variation:

Wilted Spinach Salad:
Drizzle 1/2 cup of hot bacon grease over the salad. Serve at room temperature with or without additional dressing.

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