Wash spinach thoroughly	Fresh Spinach Salad

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Fresh Spinach Salad

Source: Arizona Republic, May 17, 1978

Yield: 6 servings

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Ingredients

• Fresh spinach leaves, about 1/2 of a bunch per person

• Sweet and Sour Dressing (see recipe below)

• Crumbled bacon

• Hard cooked egg, coarsely grated

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Preparation

Wash spinach thoroughly, remove stems and spoiled or bruised portions. Shake off excess water; tear larger leaves in half. Chill, covered, in the refrigerator to crisp the leaves.

To serve, toss spinach with sweet and sour dressing until all leaves coated. Top each serving with a generous sprinkling of crumbled bacon and grated hard cooked egg.
 

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Sweet and Sour Dressing

• 1 cup vegetable oil

• 1/2 cup tarragon wine vinegar

• 1 tsp tarragon leaves

• 1/2 tsp salt

• 1/8 tsp black pepper

• 3 tsp sugar

• 1/2 tsp Dijon mustard

In small mixing bowl place tarragon leaves, salt, pepper, sugar and mustard. With a small wire whisk beat vinegar into spices until all ingredients are thoroughly mixed. Slowly add oil, continue whisking until oil is completely blended and dressing has a light creamy color. Refrigerate for 20 minutes before serving to allow flavors to blend.