Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spinach Salad With Mexican Dressing
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- #59517
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 package fresh spinach
1/4 pound bacon, cooked
4 hard-boiled eggs
MEXICAN DRESSING
1/2 medium onion
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon celery salt
1 1/2 tablespoon prepared mustard
1/4 cup cider vinegar
1/4 cup salad oil
directions
Tear spinach into pieces in a salad bowl. Break crisp bacon over spinach. Dice 3 eggs and add to salad bowl. Add desired amount of Mexican Dressing. Toss well.
Slice remaining egg and place over salad.
MEXICAN DRESSING: Combine all ingredients in a blender. Refrigerate dressing overnight.
added by
Gretta
nutrition data
Nutritional data has not been calculated yet.
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