Chart House Spinach Salad
Recipe: #17959
March 13, 2015
Categories: Salads, Meat Salad, Bacon, Mushrooms, Spinach, Gluten-Free, more
"I found this recipe in 30 Years of Recipe Requests to the Los Angeles Times. Times do not include time to make hard-boiled egg."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (235.1 g)
- Calories 505
- Total Fat - 49.1 g
- Saturated Fat - 8.2 g
- Cholesterol - 67.7 mg
- Sodium - 960.1 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 3.4 g
- Sugars - 3 g
- Protein - 10.7 g
- Calcium - 148.6 mg
- Iron - 4.2 mg
- Vitamin C - 38.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Blend vinegar, salt, sugar, mustard, pickle relish and capers. Stir in vegetable and olive oils. Set dressing aside.
Step 2
Shred eggs on medium-size grater. Cover and set aside.
Step 3
Clean spinach, removing tough stems. Drain on paper towels and pat dry. Place leaves in large bowl.
Step 4
Saute bacon until crisp.
Step 5
Remove bacon and sprinkle over spinach.
Step 6
Add onion and mushrooms to drippings in skillet. Saute until tender. Stir in 1 cup dressing. Bring to boil. Pour over spinach and toss.
Step 7
Garnish with reserved shredded eggs.
Step 8
Serve with additional dressing.
Tips
No special items needed.
2 Reviews
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