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.