Spinach Salad

Spinach Salad

Spinach Salad

Dressing:
1 c. oil (not olive)
5 T. red wine vinegar
4 T. sour cream
1 1/2 t. salt
1/2 t. dry mustard
2 T. sugar
coarsely ground black pepper
2 t. chopped parsley
2 cloves garlic, crushed

Salad:
1 10 oz. pkg. fresh spinach, washed & dried
2 hard-boiled eggs, chopped or sliced
4 strips bacon, crisply fried and crumbled
4 oz. sliced mushrooms
Optional: slices of purple onion, homemade croutons, or tomatoes

Combine dressing ingredients in a pint jar or larger container; shake or whisk together. Refrigerate at least 6 hours before using, if possible. Arrange individual salads on plates, or toss ingredients in a large bowl. Or serve greens, ingredients and dressing separately and allow guests to create their own salads at the table.

Dressing can be kept in the refrigerator about a month. The recipe above dresses about double the salad ingredients given.

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