March 17, 2010
- Coos Bay / North Bend, Oregon
Wilted Spinach Salad
Ingredients:
1 bunch of spinach rinsed with stems removed ½ red onion sliced 1 Carrot julienned Boiled Eggs ½ cup chopped turkey ham ¼ cup grape seed or olive oil 1 tbs. Dijon mustard 1 tbs. Worcestershire sauce 1 tbs. sherry wine ¼ cup seasoned rice vinegar Instructions: Salad Dressing: Pre-heat oil and quickly sauté turkey ham until crisp. Add Dijon mustard, Worcestershire sauce and sherry wine. (Do not use cooking sherry). Finish with seasoned rice vinegar. Salad: Assemble fresh spinach, onion slices and carrots in a bowl. (poached pear, toasted almonds, dried cranberries are also great additions). Pour hot salad dressing over greens, toss, plate and garnish with boiled eggs. Serve warm or at room temperature. |
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