Spinach Salad

Courtesy of our own SJCG Mentor: Mitch Jameson

• 6-8 cups fresh spinach, torn in pieces

• 1 sweet yellow onion, chopped

• 1 cup of canned sliced water chestnuts

• 1 diced avocado

• 1 cup sliced mushrooms

• 2 hard-boiled eggs, chopped

• 1/2 cup crumbled bacon pieces

Dressing:

• 1/2 cup sugar

• 1/2 cup vegetable oil

• 2 tablespoons white vinegar

• 2 tablespoons Worcestershire sauce

• 3 tablespoons catsup

• Salt and pepper to taste

1. In a medium bowl whisk together dressing ingredients. Let dressing sit till sugar has dissolved. Set aside.

2. Hard boil eggs, allow to cool. Can be done in advance.

3. Wash and prepare spinach leaves. Allow to dry on paper towel lined tray.

4. Wash and slice mushrooms, set aside.

5. Chop yellow onion, set aside.

6. Dice avocado, set aside.

7. In a large salad bowl add spinach, mushrooms, onions, water chestnuts, chopped egg, bacon and avocado.

8. Serve dressing alongside salad. Enjoy!

#garden #spinach #recipes #communitygarden #missouri #stjosephcommunitygardens #stjoemo