Chart House's Spinach Salad Recipe - Cooking Index
1/2 cup | 118ml | Red wine vinegar |
1 1/2 teaspoons | 7.5ml | Salt |
1 tablespoon | 15ml | Sugar |
1/2 teaspoon | 2.5ml | Dry mustard |
1 teaspoon | 5ml | Sweet pickle relish |
1/2 teaspoon | 2.5ml | Chopped capers |
1 1/2 cups | 355ml | Vegetable oil |
1 1/2 teaspoons | 7.5ml | Olive Oil |
3 | Hard cooked eggs | |
3 | Spinach | |
1/4 lb | 113g / 4oz | Bacon - minced |
1/2 lb | 227g / 8oz | Onion - minced (small) |
1/2 lb | 227g / 8oz | Mushrooms - sliced |
Blend vinegar, salt, sugar, mustard, pickle relish and capers. Stir in vegetable and olive oils. Set dressing aside. Shred eggs on a medium-sized grater. Cover and set aside.
Clean spinach, removing tough stems. Drain on paper towels and pat dry. Place leaves in a 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 and bring to a boil. Pour over spinach and toss. Garnish with reserved shredded eggs. Serve with additional dressing.
This recipe yields 6 to 8 servings.
Source:
CopyKat Recipes at http://www.copykat.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.