Emily's Spinach Salad: Difference between revisions
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* 1 teaspoon sugar | * 1 teaspoon sugar | ||
* 1 teaspoon ground mustard | * 1 teaspoon ground mustard | ||
* 1/2 teaspoon curry powder | * 1/2 teaspoon curry powder (we use sweet curry) | ||
* 1/2 teaspoon salt | * 1/2 teaspoon salt | ||
* 1/2 teaspoon seasoned pepper | * 1/2 teaspoon seasoned pepper | ||
Revision as of 17:25, 22 April 2010
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | n/a |
| Source | Taste of Home |
| Yield / serves | 6-8 servings (as a side) |
| Rating | Very good |
Ingredients
- 2/3 cup canola oil
- 1/4 cup red wine vinegar
- 2 teaspoons lemon juice
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon ground mustard
- 1/2 teaspoon curry powder (we use sweet curry)
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned pepper
- 1/4 teaspoon garlic powder
- 1 package (10 ounces) fresh spinach, torn
- 5 bacon strips, cooked and crumbled
- 2 hard-cooked eggs, sliced
Preparation
In a small bowl, whisk the first 10 ingredients; set aside. Place spinach in a large salad bowl.
Just before serving, whisk dressing again and drizzle over spinach; toss gently. Garnish with bacon and egg.
