Cheddary Fresh Spinach Salad|
Recipe Submitted by Judi E. Stowell
3 teaspoons brown sugar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons prepared horseradish
1/4 cup fresh squeezed lemon juice
1/4 cup vinegar
2 cups vegetable oil
1 generous cup grated cheddar cheese
3-4 green onions, chopped
Bacon bits (homemade are best)
In a medium bowl beat together eggs, brown sugar, Worcestershire, salt and mustard for 2 minutes. Add horseradish and mix well. Very slowly add 1/2 cup of the vegetable oil. Combine vinegar and lemon juice in a 1 cup measure. Add vinegar mixture alternately with remaining oil to the egg mixture, beginning and ending with oil. Keep beating all the time, then beat 1-2 minutes more. Transfer mixture to a blender container and process until mixture is thick and creamy. With a wooden spoon mix in grated cheddar and chopped green onions. Refrigerate until ready to use. Wash and dry spinach and put in large salad bowl. Add croutons and enough dressing to coat well. Top with bacon bits and serve. Enjoy the best spinach salad you'll ever have.
Judi runs the excellent Home and Web Homepage, which is devoted to sharing the spirit and culture of Canada with the web. She has a lovely cooking area, which she describes as "One smiling brunette's culinary adventure journal in the making." Make sure to check out her great site and recipes.
*Editor Note: If you will be serving this dish to children, the elderly, or individuals with compromised immunity, you should use pasteurized eggs in the shell or egg substitutes in place of the eggs to prevent possible salmonella contamination.