spinach & arugula salad
Carol Conboy prepared this for our January 2014 meeting.
method
No-Cook or Other
Ingredients For spinach & arugula salad
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1 bagbaby spinach and 1 bag of arugula (or all spinach)
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5 slicebacon fried crisp, drained crumbled
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2-3hard boiled eggs, finely chopped
- DRESSING
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1/2 cplus 2 tablespoons colavita lemon oil ( or extra virgin oil or combo)
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1/4 cplus 2 tblsp sugar
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1/4 cwhite wine vinegar (rice wine vinegar good)
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1/3 cketchup
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1 tspgranulated onion (or small onion very finely chopped)
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1 tspworchestershire sauce
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1 tspsea salt
How To Make spinach & arugula salad
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1Mix all dressing ingredients together at least one hour before serving and put in refrigerator.
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2Pour over spinach before serving. Keeps for 5 days.
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3Also used a vinegar dressing that is equal parts: white vinegar/splenda (or sugar)/water
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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