This is a reasonably quick salad, which is a good thing, because the first thing my son says when I ask if he is staying for dinner is, "What time are we going to eat?" I rashly promised that we would eat at 7:30 after getting home at 6:45. We ate around 7:45, once I got the salmon out of the oven.
Spinach Salad (from Northern California)
8 cups washed and well-drained spinach leaves
1/2 pound backon cooked crips and then crumbled
2 hard cooked eggs roughly chopped
5 scallions, including green part, chopped
3/4 cup homemade garlic croutons (I used boughten)
1/2 cup mayonnaise
2 teaspoons Dusseldorf mustard (wazzat? I used Dijon.)
1/4 cup lemon juice
1/2 cup olive oil
1 tablespoon tarragon vinegar
1/8 teaspoon sugar (yuck)
salt and freshly ground black pepper to taste
- Tear the spinach leaves into bite-size bits and put in a salad bowl.
- Arrange the bacon bits, eggs, scallions and croutons in wedges over spinach.
- Combine all remaining ingredients and mix well. At the table, or just before serving, pour dressing over salad and toss.