Bacon and Egg Spinach Salad

Joining us today in the Cooking Corner is Sue Stees of the Tulsa Herb Society. She has a great recipe for Bacon and Egg Spinach Salad.

Tuesday, December 3rd 2019, 2:31 pm

By: News On 6

Joining us today in the Cooking Corner is Sue Stees of the Tulsa Herb Society. She has a great recipe for Bacon and Egg Spinach Salad.

Salad:

1 bunch fresh spinach;

½ pkg. seasoned stuffing mix;

¼ lb. cooked bacon, crumbled;

3 hard-boiled eggs, chopped.

Dressing:

Prepare dressing 12 hours ahead.

1 small onion, chopped; 2/3 c. sugar; 1/3 c. herbal vinegar (I chose Mediterano from Tulsa Herb Society; 1 T. celery seed or ½ tsp. celery salt; ¼ c. chopped parsley; 3 T. prepared mustard; Salt and pepper to taste; 1/3 c. oil.

In a blender, combine the onion, sugar, vinegar, celery seed, parsley, mustard, salt, pepper, and oil. Refrigerate for 12 hours.

In a salad bowl, combine spinach, stuffing mix, bacon, and eggs. Pour dressing over ingredients and toss. Serves 4. The dressing may be doubled, but only add one onion.

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