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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 4 |
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Directions: Prepare dressing first: blend together sugar, oil, mustard and salt. Add
vinegar, celery seeds and grated onion; shake or beat well. Chill.
Mix together all salad ingredients, except asparagus spears. Pour chilled
dressing over all and toss until well coated. Arrange asparagus spears on
top. Chill well before serving. It is best the next day.
Ingredients:
2 Bunches spinach, washed,
1 Onion, thinly sliced
2 Eggs, hard cooked, chopped
2 Tomatoes, cut into wedges
4 Strips bacon, crumbled
1 Can(s) Asparagus spears
1/2 Cup(s) Chopped walnuts
1 Cup(s) Safflower oil
1 Teaspoon(s) Mustard
1 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1/2 Cup(s) Vinegar
1 Teaspoon(s) Whole celery seeds
1 Tablespoon(s) Grated onion |
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Copyright 1994 Eden Foods, Inc.
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