March 2009

Creamy Spinach Salad

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It’s time for the world to come out of its slumber and green-up. Delicate leaves of produce will soon be pushing up for the freshest of table fare. Keep it simple when fresh garden produce is in the picture. Creamy Spinach Salad will fill the table with the color of the day.

Creamy Spinach Salad

1.5 pounds fresh spinach

3 Hard-cooked eggs, chopped

3/4 cup (3 ounces) shredded sharp cheddar cheese

1/2 cup chopped celery

1/2 cup chopped green onion with tops

3/4 cup mayonnaise

1 tsp. vinegar

Dash of hot sauce

Remove stems from spinach and wash the leaves thoroughly and pat dry. Tear the spinach into bite-size pieces.

Combine spinach and next 4 ingredients in a large bowl. Combine mayonnaise, vinegar, and hot sauce; stir well. Add the dressing to spinach mixture, and toss gently. Serve spinach salad immediately. Yield: about 6 servings.

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