Chart House Spinach Salad
Chart House Spinach Salad might be a good recipe to expand your salad recipe box. Watching your figure? This gluten free and dairy free recipe has 172 calories, 8g of protein, and 13g of fat per serving. This recipe serves 8 and costs $1.85 per serving. A mixture of red wine vinegar, onion, mushrooms, and a handful of other ingredients are all it takes to make this recipe so delicious. 145 people were impressed by this recipe. It is brought to you by Copy Kat. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a tremendous spoonacular score of 91%. Try Chart House Blue Cheese Dressing – make it fresh, it tastes so good, Apricot Pasta Salad / Fruit & Vegetable storage chart, and House Salad for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 pound Bacon, minced
1/2 teaspoon chopped Capers
1/2 teaspoon dry Mustard
3 hard cooked Eggs
1/2 pound Mushrooms, sliced
1 1/2 teaspoon Olive Oil
1/2 small Onion, minced
1/2 cup Red Wine Vinegar
1 1/2 teaspoon Salt
3 bunches Spinach
1 tablespoon Sugar
1 teaspoon Sweet Pickle Relish
1 1/2 cup Vegetable oil
Equipment:
grater
paper towels
bowl
frying pan
Cooking instruction summary:
I like my eggs left in whole slices for more flavor, you may wish to grate your hard boiled eggs as directed in this recipe.Blend vinegar, salt, sugar, mustard, pickle relish and capers. Stir in vegetable and olive oils. Set dressing aside. Shred eggs on a medium sized grater. Cover and set aside. Clean spinach, removing tough stems. Drain on paper towels and pat dry. Place leaves in a large bowl.Saute bacon until crisp. Remove bacon and sprinkle over spinach. Add onion and mushrooms to drippings in skillet. Saute until tender. Stir in 1 cup dressing and bring to a boil. Pour over spinach and toss. Garnish with reserved shredded eggs. Serve with additional dressing.
Step by step:
1. I like my eggs left in whole slices for more flavor, you may wish to grate your hard boiled eggs as directed in this recipe.Blend vinegar, salt, sugar, mustard, pickle relish and capers. Stir in vegetable and olive oils. Set dressing aside. Shred eggs on a medium sized grater. Cover and set aside. Clean spinach, removing tough stems.
2. Drain on paper towels and pat dry.
3. Place leaves in a large bowl.
4. Saute bacon until crisp.
5. Remove bacon and sprinkle over spinach.
6. Add onion and mushrooms to drippings in skillet.
7. Saute until tender. Stir in 1 cup dressing and bring to a boil.
8. Pour over spinach and toss.
9. Garnish with reserved shredded eggs.
10. Serve with additional dressing.
Nutrition Information:
