spinach & arugula salad
Carol Conboy prepared this for our January 2014 meeting.
prep time
cook time
method
No-Cook or Other
yield
Ingredients
- 1 bag baby spinach and 1 bag of arugula (or all spinach)
- 5 slices bacon fried crisp, drained crumbled
- 2-3 - hard boiled eggs, finely chopped
- DRESSING
- 1/2 cup plus 2 tablespoons colavita lemon oil ( or extra virgin oil or combo)
- 1/4 cup plus 2 tblsp sugar
- 1/4 cup white wine vinegar (rice wine vinegar good)
- 1/3 cup ketchup
- 1 teaspoon granulated onion (or small onion very finely chopped)
- 1 teaspoon worchestershire sauce
- 1 teaspoon sea salt
How To Make spinach & arugula salad
-
Step 1Mix all dressing ingredients together at least one hour before serving and put in refrigerator.
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Step 2Pour over spinach before serving. Keeps for 5 days.
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Step 3Also used a vinegar dressing that is equal parts: white vinegar/splenda (or sugar)/water
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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