TUESDAYS TASTE (dinner n drinks)

DRINK-1oz. Cognac, 1oz. Dark Rum, 1oz. Cointreau, Splash of Lemon Juice

MEAL

Bernuda Spinach Salad

Ingredients

  • 6 eggs
  • 1/2 pound bacon
  • 2 pounds spinach, rinsed and chopped
  • 2 3/4 ounces croutons
  • 1/4 cup sliced fresh mushrooms
  • 1 onion, chopped
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/3 cup cider vinegar
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon celery seed
  • 1 tablespoon prepared Dijon-style mustard

Directions

  1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
  4. In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.

 

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s