The basic spinach salad can be adjusted to meet your taste by adding or subtracting ingredients.
Spinach Salad with Snappy Dressing
adapted from Pacific Fresh
1 bag baby spinach
8 slices lean bacon, fried crisp and crumbled
2 hard-cooked eggs, chopped
4 green onions, sliced, include both white and tender green tops
1 cup sliced mushrooms
Yield: 1/2 cup
1/3 cup vegetable oil
2 Tbsp cider vinegar
1 clove garlic, crushed
1/2 tsp Tabasco
1/2 tsp dried mustard
1/2 tsp paprika
1/2 tsp salt
Fresh ground pepper to taste
Combine dressing ingredients in a jar with a tight fitting lid. Shake well. Refrigerate until chilled. Shake well before using.
Add sliced water chestnuts and omit mushrooms.
Use red onion instead of green onion.
Add 1/4 cup shredded parmesan cheese.
This is always a perfect salad with a snappy dressing!