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Spinach Salad with Warm Dressing

Salad:

1 bunch fresh spinach, rinsed and torn into pieces

1 bunch red leaf lettuce, rinsed and torn into pieces

1/2 pound fresh mushrooms, sliced

1/2 cup slivered almonds, toasted

3 green onions, chopped

4 slices bacon, cooked and crumbled





Dressing:

1/2 cup red wine vinegar

1/2 cup olive oil

1/4 cup water

2 teaspoons lemon juice

1 teaspoon Dijon-style mustard

1 teaspoon Worchestershire sauce

1 tablespoon granulated sugar

3/4 teaspoon garlic salt

1/4 teaspoon ground black pepper


1. Toss all salad ingredients together in a salad bowl.

2. For dressing, combine all ingredients in a jar with a tight fitting lid. Close jar and shake vigerously.

3. To serve, pour dressing into non-aluminium saucepan and stir. Continue to stir over medium heat until heated through. Serve warm dreassing with salad. Yield: 8-10 servings.


Mary Hobson, 7 Hilltop Road, Greenville

WINNERS // Main 96 Cookbook page
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Updated Aug. 13, 1997
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