spinach & arugula salad

14 Pinches 1 Photo
The Villages, FL
Updated on Jan 23, 2014

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

Discover More

Category: Other Salads
Ingredient: Vegetable
Culture: American

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