Better Than the Chart House Spinach Salad

Ingredients

1/2 C. Red Wine Vinegar (half cup)

1 1/2 tsp. Salt (one and a half teaspoon)

1 Tbsp. Sugar (one tablespoon)

1/2 tsp. dry Mustard (one half teaspoon)

1 tsp. Sweet Pickle Relish (one teaspoon)

1/2 tsp. chopped Capers (one half teaspoon)

1 1/2 C. Vegetable oil (one and a half cups)

1 1/2 tsp. Olive Oil (one and a half teaspoon)

3 hard cooked Eggs (three eggs)

3 bunches Spinach (three bunches)

1/4 lb. Bacon, minced (one forth pound)

1/2 small Onion, minced (one half)

1/2 lb. Mushrooms, sliced (one half pound)

Preparation:

In a medium bowl 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.

In a skillet, 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. Makes 6 to 8 servings.

About the author: Diana Laree: http://dianalaree.com/