Chart House's Spinach Salad

By á-170456

Ingredients

• 1/2 cup red wine vinegar
• 1 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon dry mustard
• 1 teaspoon sweet pickle relish
• 1/2 teaspoon chopped capers
• 1 1/2 cup vegetable oil
• 1 1/2 teaspoon olive Oil
• 3 hard cooked eggs
• 3 bunches spinach
• 1/4 pound bacon minced
• 1/2 small onion minced
• 1/2 pound mushrooms sliced

Details

Servings 6

Preparation

Step 1

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.