Peggy’s Spinach Salad

Easy, yummy salad.  Can add chicken, etc. to make an entree.

INGREDIENTS

Dressing (If possible, mix day before in jar and shake well.)
– 1 C oil
– ¾  C sugar
– 1/3 C  ketchup
– ¼ C vinegar
– 1 med onion, grated
– 1 t Worcestershire sauce
– salt to taste

Salad (amounts are flexible)
– 1 lb spinach
– 14 oz can bean sprouts, drained – I use fresh
– 5 oz sliced water chestnuts
– 4 hard boiled eggs, sliced
– 12 slices cooked bacon, crumbled (optional)

PROCESS

Assemble ingredients in a bowl and toss with dressing.

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Published in: on February 21, 2010 at 3:41 pm  Leave a Comment  
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Warm Potato Salad

Ingredients:

1 1/2 lb boiling potatoes

1 1/2 Tbsp wine vinegar

1 Tbsp dijon mustard

1/2 tsp salt

1/4  c. olive oil

1 Tbsp roughly chopped fresh tarragon

2 scallions (white and green parts), thinly sliced

2 cloves garlic, minced

Directions:

Put potatoes in medium pot and cover with lightly salted cold water.  Bring to a boil over high heat.  Reduce heat to medium and continue cooling until a fork goes into the middle of the potato easily, about 20 minutes.

Whisk vinegar, mustard, and salt in a medium bowl while potatoes cook.  Whisk in oil, tarragon, scallion, and garlic.

Drain potatoes.  When cool enough to handle but not cold, cut into cubes or even-size chunks, put into bowl with dressing, turn to coat.  Season with salt and freshly ground black pepper to taste and serve.

4 servings (255 cal, 3 g pro, 31 g carbs, 3 g fiber, 14 g fat)                                   From:  Prevention Magazine

Published in: on January 25, 2010 at 2:00 am  Comments (1)  
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