Spring Salad

I’m really itching for the weather to warm up, so maybe if I put this recipe down, it will help old man winter move on his way:

Italian Spinach Salad

4 cups fresh baby spinach

2 medium tomatoes, quartered

8 large fresh mushrooms, sliced (I left these out)

2 hard-cooked eggs, quartered

1/2 cup real bacon bits (try 1/4 cup if you’re worried about your diet)

1 small red onion, sliced and separated into rings

3 tablespoons snipped fresh dill (I used 4!)

1-1/2 cups Italian salad dressing

1 teaspoon sugar

1/3 cup seasoned croutons (I used a full cup)

On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill if desired

In a small saucepan, cook the salad dressing and sugar over low heat until sugar is dissolved.  Drizzle over the salads; sprinkle with the croutons.  Serve immediately.

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