Thursday, March 27, 2008

Spinach Salad

1/3 c. sugar
1/3 c. vinegar
3 tsp. salt
1 c. olive oil
1 med. red (or purple) onion-sliced

In medium bowl, mix all the dressing ingredients. Refrigerate overnight.

1-lb. fresh spinach-sorted and carefully washed
3 hard cooked eggs-sliced
1 c. herb flavored croutons
6 slices bacon, crisp and crumbled

Before serving, toss eggs and spinach with dressing. Sprinkle with croutons and bacon. Enjoy!!!

1 comment:

Krissy Cooper said...

I love this (you emailed it to me a long time ago)! Since I am the only one that likes it, I just keep the dressing in the fridge and use it when I need it, that way the spinach doesn't get soggy. Thanks for posting...looks good!