This recipe was probably one of the first things I learned to make. When I was little, helping my mom out with making dinner, I would diligently measure all of the ingredients, put them in the salad dressing maker and shake them all up. It was also when I learned that salad recipes are not usually written with the dressing ingredients separate from the salad ingredients and that pouring six tablespoons of oil directly onto mushrooms was perhaps not the best route to a tasty salad.
This is a hearty salad in summer or winter, while the eggs and bacon are still warm.
1 garlic clove, halved
2 tbsp apple cider vinegar
1 tsp sugar
1/4 tsp salt
1 tsp dry mustard
1/2 tsp pepper
6 tbsp olive oil
2 lbs spinach
3 boiled eggs, chopped, sliced, smashed or grated
lots of crumbled bacon. Fried. Crumbled. Lots.
fresh mushrooms, sliced t-shaped
The garlic is intended for flavour and should be removed before pouring. If you like more garlic, mince it and add it directly to the dressing. The original recipe also calls for 3 chopped green onions and fresh cauliflower, sliced t-shaped, but I like it with just the above.
Source: Best of Bridge, Royal Treats for Entertaining, 1980.