In The Kitchen

Ruth’s Spinach Salad

Salad:

2 lbs fresh spinach

1/4 lb bacon, fried, crumbled

sliced fresh mushrooms

chopped hard cooked egg

Dressing:

1 egg

3/4 c sugar

1/2 c vinegar

1 t sea salt

1 small onion, chopped

1 t dry mustard

1/3 t worcestershire sauce (this is not something I keep on hand, so I don’t use it)

Crack egg into a medium sauce pan and beat lightly.  Add sugar, vinegar, and salt.  Mix well.  Cook over medium heat, stirring often until mixture reaches boiling point and is slightly thickened.  Add onion, mustard, and worcestershire sauce.  Cool slightly, then refrigerate until chilled.

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