Spinach Salad with Golden Dressing
Yield: About 6 servings
Cook Time: 10 minutes (for eggs)
Tips: Store leftover dressing in refrigerator and serve chilled over any leafy green salad or vegetables. Other ingredients of your choice may be added to salad, such as asparagus tips, sliced mushrooms, sunflower seeds, bacon bits, croutons and more.
Suggestion: Serve in small portions as a side dish or large portions as a main course. Great for lunch or dinner.
Ingredients
- Salad
- 1 1-lb. package (or bunch) fresh spinach
- 3 tablespoons olive oil
- 2 teaspoons lemon juice
- 2 hard-cooked eggs, sliced
- 1-2 tomatoes, cut into wedges
- Dressing
- 1 uncooked egg
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- dash garlic salt
- 1/4 cup catsup
- 1 cup olive oil
- 1/4 cup white wine vinegar
- 1/3 cup very warm water
Directions
Salad
Wash the spinach and drain well. If desired, cut large leaves into smaller pieces. Place in a large bowl. Sprinkle spinach with olive oil and lemon juice and chill in refrigerator while preparing dressing.
Dressing
Place the egg, sugar, salt, paprika, mustard, Worcestershire sauce, garlic, salt and catsup in a blender container and blend for 10 seconds. Add the olive oil alternately with the wine vinegar, blending constantly until thickened. Add the warm water gradually, blending constantly.
Place spinach, tomato wedges and egg slices in a salad bowl. Pour enough of the dressing over all ingredients to coat well, then toss lightly. Garnish with Parmesan cheese if desired.
Wash the spinach and drain well. If desired, cut large leaves into smaller pieces. Place in a large bowl. Sprinkle spinach with olive oil and lemon juice and chill in refrigerator while preparing dressing.
Dressing
Place the egg, sugar, salt, paprika, mustard, Worcestershire sauce, garlic, salt and catsup in a blender container and blend for 10 seconds. Add the olive oil alternately with the wine vinegar, blending constantly until thickened. Add the warm water gradually, blending constantly.
Place spinach, tomato wedges and egg slices in a salad bowl. Pour enough of the dressing over all ingredients to coat well, then toss lightly. Garnish with Parmesan cheese if desired.