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Aunt Mary's Spinach Salad

1 bag of fresh spinach

1 red onion, sliced into thin rings

½ lb. bacon, fired crisp and crumbled

Fresh mushrooms, sliced

2 eggs, hard boiled and sliced

Dressing:

1 medium onion, grated

1 tsp. salt

1 tsp. dry mustard

1 tsp. celery seed

2/3 cup sugar

1/3 cup white vinegar

1 cup of salad oil (Note: We recommend local pumpkin-seed oil. --Broadacre Farm)

Blend dressing in blender.  Make dressing ahead of time and refrigerate.  Toss with greens just before serving.  Top with egg slices.

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