Califonia Bountiful
Main Dish

Classic spinach salad

Gwen Schoen

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1/2 cup sugar
1/4 cup red wine vinegar
1 tbsp. lemon juice
2 cloves garlic
2 tbsp. ketchup
1/2 cup vegetable oil
1 tsp. salt
1 tsp. paprika

4 cups baby spinach leaves, washed and stems removed
4 hard-cooked eggs, diced
1/2 cup diced, cooked bacon
1/2 cup sliced fresh mushrooms
1/4 cup sunflower seeds


For dressing: Place all ingredients in a blender and blend on high speed for 3 minutes.

For salad: Place all ingredients in a large salad bowl. Toss lightly to mix. Drizzle dressing over the top and toss lightly until the salad is coated.

Note: For best flavor, prepare the dressing several hours before serving so that the flavors will blend while the dressing chills.

Serves 4

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