| Think spinach and the cartoon Popeye
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| | Ingredients:
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| comes to mind. It is not so much of a
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| | 6 bunches spinach -- washed and dried
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| mystery why the creators have decided to
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| | 6 hard-boiled eggs -- sliced
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| create this character. It is the only way
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| | 1/4 teaspoon salt
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| to convince kids to eat their spinach.
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| | 1/2 teaspoon ground pepper
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| High in iron and vitamins, the spinach
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| | 12 strips bacon, crisply fried -- chopped
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| has a slightly bitter taste that needs a
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| | 3/4 cup bacon drippings
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| little getting used to. But with the
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| | 1/2 cup malt vinegar
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| following preparations, even most
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| | 1/4 cup lemon juice
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| discriminating kids will come in for
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| | 4 teaspoons sugar
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| seconds.
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| | 1 teaspoon Worcestershire sauce
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| 24-HOUR SPINACH SALAD RECIPE
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| | 1 1/2 ounce brandy (100 proof)
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| Ingredients:
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| | Directions:
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| 1 pound Fresh Spinach -- torn in pieces
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| | Tear spinach into bite-sized pieces and
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| 1 pound Bacon -- chopped
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| | place in large salad bowl. Add egg
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| 1 Head Lettuce -- torn in pieces
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| | slices, salt and pepper.
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| 1 medium red onion -- diced
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| | Mix remaining ingredients except brandy
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| 6 Eggs, Hard-Boiled -- cut in wedges
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| | in small saucepan and heat until very
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| 3/4 cup Mayonnaise
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| | hot. Heat brandy briefly, add to saucepan
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| 3/4 cup Miracle Whip
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| | and ignite. Pour flaming dressing over
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| 8 ounces Swiss cheese
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| | spinach and toss gently but thoroughly.
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| Directions:
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| | Serve on warm salad plates.
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| This is a layered salad, don't mix until
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| | SHRIMP AND GRAPEFRUIT SPINACH SALAD
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| serving time.
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| | RECIPE
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| Place prepared spinach in bottom of large
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| | Ingredients:
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| bowl, sprinkle with salt, pepper and 1
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| | 3 pink grapefruit
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| tablespoon of sugar. Add prepared bacon,
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| | 3 tablespoons wine vinegar
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| do not mix. Add onion and prepared
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| | 2 teaspoons Dijon mustard
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| lettuce, add the eggs.
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| | Salt and pepper
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| Mix both mayonnaise and Miracle Whip and
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| | 1/2 cup vegetable oil
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| pour over eggs, cut up the Swiss cheese
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| | 1 tablespoon vegetable oil
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| and place over mayonnaise. Cover and let
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| | 1 1/2 pound large shrimp, peeled and
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| the salad set for 24 hours. Mix and stir
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| | deveined
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| just before serving.
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| | 1 1/2 pound spinach, stems trimmed and
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| WILTED SPINACH SALAD WITH WARM DRESSING
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| | leaves washed well
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| RECIPE
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| | 1/2 red onion, thinly sliced
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| Ingredients:
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| | Directions:
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| 2 heads spinach; torn
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| | With a sharp knife, peel the grapefruit,
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| 1 small can mandarin oranges; drained
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| | removing all the bitter white pith. Slice
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| 1 avocado; sliced
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| | about 3/8 inch thick. In a large bowl,
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| Dressing
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| | whisk together the vinegar, mustard, and
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| 2 teaspoons sugar
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| | 1/8 teaspoon each salt and pepper.
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| 2 green onions; sliced
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| | Drizzle in 1/2 cup of the oil, whisking
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| 4 slices bacon; chopped
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| | to combine. Season the shrimp with 1/2
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| 1/4 cup red wine vinegar
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| | teaspoon salt and 1/8 teaspoon pepper.
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| 2 tablespoons water
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| | In a large nonstick skillet, heat the
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| Directions:
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| | remaining tablespoon oil over medium
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| Tear spinach into bowl; season with salt
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| | heat. Add the shrimp, and cook, turning
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| and pepper. Fry bacon crisp; add vinegar,
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| | once, until pink, about 3 minutes per
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| water, sugar and onion; heat to boiling.
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| | side. Add the grapefruit, cooked shrimp,
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| Pour over spinach. Toss until wilted. Add
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| | spinach, and onion to the vinaigrette in
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| mandarin oranges and avocado.
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| | the large bowl. Toss well.
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| SPINACH FLAMBE RECIPE
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