Saturday, April 21, 2012


SPINACH SALAD DRESSING This dressing is perfectly proportioned for a spinach salad made with 1 1/2 pound, washed, stemmed spinach, crumbled bacon and hard-cooked eggs. The salad could also be made with only 1 pound of spinach (washed and stemmed), adding three small apples (chopped) and 1/4 cup, toasted sunflower seeds, instead of the bacon and eggs. Make it the first time exactly as written (so you can see how perfect it is) – then change ingredients or amounts if you choose. 2 tablespoons, grated (or finely minced) white onion 4 teaspoons, Dijon mustard 1/4 teaspoon, fresh-ground pepper 1 teaspoon, Kosher (or other coarse) salt 4 tablespoons, white wine vinegar 1 cup, oil (use walnut oil, if you are willing to bear the expense) 9 teaspoons, fresh lemon juice Blend all ingredients in blender or food processor until well-blended. Allow to rest for at least 8 hours (refrigerated) to develop best flavor. Shake before using. Will keep in refrigerator for several days

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