Spinach & Arugula Salad

Club Recipes

By
@Greatchoices

Carol Conboy prepared this for our January 2014 meeting.


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Method:

No-Cook or Other

Ingredients

1 bag(s)
baby spinach and 1 bag of arugula (or all spinach)
5 slice
bacon fried crisp, drained crumbled
2-3
hard boiled eggs, finely chopped

DRESSING

1/2 c
plus 2 tablespoons colavita lemon oil ( or extra virgin oil or combo)
1/4 c
plus 2 tblsp sugar
1/4 c
white wine vinegar (rice wine vinegar good)
1/3 c
ketchup
1 tsp
granulated onion (or small onion very finely chopped)
1 tsp
worchestershire sauce
1 tsp
sea salt

Directions Step-By-Step

1
Mix all dressing ingredients together at least one hour before serving and put in refrigerator.
2
Pour over spinach before serving. Keeps for 5 days.
3
Also used a vinegar dressing that is equal parts: white vinegar/splenda (or sugar)/water

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American