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6 servings
Ingredients:
1/4 cup diced red onion2/3 cup white sugar1 teaspoon ground black pepper1/2 teaspoon celery salt1 tablespoon mustard powder1 cup vegetable oil1/3 cup white wine vinegar4 eggs10 ounces fresh spinach - chopped, washed and dried1 head iceberg lettuce - rinsed, dried, and chopped1/2 pound bacon - cooked and crumbled1 1/2 cups crushed croutons1 red onion, sliced in rings
Instructions:
Place eggs in a saucepan and cover completely with cold water.Bring water to a boil.Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.Remove from hot water, cool, peel and chop.In a small saucepan, combine the diced onion, sugar, black pepper, celery salt, mustard, vegetable oil, and vinegar.Whisk over high heat until all ingredients are well mixed and onions are translucent.Remove from heat and refrigerate until cool.In a large bowl, combine the eggs, spinach, iceberg, bacon, croutons and onion rings.Toss together.Pour dressing over salad and toss to coat evenly.
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