Peggy’s Spinach Salad

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


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)


Assemble ingredients in a bowl and toss with dressing.

Published in: on February 21, 2010 at 3:41 pm  Leave a Comment  
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Sauteed Greens

Taken from Cook’s Illustrated. This is super easy and can be easily adapted or modified.  You can use any greens that you have: swiss chard, beet greens, spinach, whatever.  Makes a great, healthy, quick side dish.

Serves 4.   Published September 1, 1994.


3 tablespoons olive oil
2 medium cloves garlic , minced
2 pounds fresh spinach , beet greens,or Swiss chard, cleaned and stemmed per illustrations below, (do not dry)
lemon wedges (optional)


  1. Heat oil with garlic in large, nonreactive sauté pan or Dutch oven. When garlic starts to turn golden, add wet greens. Cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover, season to taste with salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer. Serve immediately, with lemon wedges, if desired.
Published in: on January 20, 2010 at 12:30 pm  Leave a Comment  
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