Spinach Salad

Diane Leipper

4 cups raw spinach

1 cup green onion chopped

2 or 3 eggs, hard cooked, chopped

1/2 cup oil

3/4 cup sugar

1 teaspoon salt

1/2 cup vinegar (use white or red wine)

3 to 8 pieces of bacon, crisply fried and chopped

Wash spinach thoroughly, drain, dry well, and chop. Mix oil vinegar, sugar, and salt. Pour over spinach, onions and eggs. Mix well and refrigerate an hour before serving. Put bacon on right before serving. Can garnish with hard cooked egg.

I find that I only need about 1/2 the dressing so I use half the amount of oil vinegar, sugar, and salt that is called for.

Source: Favorite Recipes of Home Economics Teachers

Note: amounts and choice of the ingredients in the Bean, Pea, and Rice salads are based on personal preference.

This book, Favorite Recipes of Home Economics Teachers is a collection of recipes submitted by various home economics teachers. There are usually several varieties of the same recipe. When I am looking for a specific recipe (like bean salad) I look at all of the recipes, get a general idea of the standard ingredients then combine those ingredients to suit me. The salad recipes I have included in the Family Recipe book are combinations of several recipes from that book. - DLL

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