Emily's Spinach Salad

SUBMITTED BY: Emily Fields

"I've always loved eating spinach--it's grown here in our area. When I saw an announcement of a spinach cooking contest, I made up this recipe to enter. I was delighted when my colorful, tangy salad took the grand prize! --Emily Fields, Santana, California"

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2/3 cup vegetable oil
1/4 cup red wine vinegar
2 teaspoons lemon juice
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
1/4 teaspoon garlic powder
1 (10 ounce) package fresh spinach, torn into bite-size pieces
5 bacon strips, cooked and crumbled
2 hard-cooked eggs, sliced

READ REVIEWS (3)

DIRECTIONS

Combine first 10 ingredients in a jar; cover tightly and shake until well mixed; set aside. Place spinach in a large salad bowl. Just before serving, pour dressing over spinach and toss gently. Garnish with crumbled bacon and egg slices.

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REVIEWS

Reviewed on Oct. 16, 2006 by melody

Delicious! I cut the oil in 1/2 - more tang and plenty of dressings!

6 users found this review helpful

Reviewed on Dec. 1, 2006 by KymInNM

This was good. The curry added an interesting, slightly smoky flavor without being at all overpowering. I halved the dressing, and that was plenty. I used stevia instead of sugar, omitted the bacon, and grated the egg and tossed it with the salad. Next time, I'll add toasted mustard seed to enhance the smoky flavor, and I might add a bit of smoked fish.

2 users found this review helpful

Reviewed on Feb. 6, 2007 by Amber

I disn't like the dressing. It was way too zingy for me. But the salad itself was delicious.

0 users found this review helpful

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