Spinach Salad


1 pound spinach, rinsed well
1 small red onion, sliced thin
1/2 cup thinly sliced celery
1 8-ounce can water chestnuts, drained and sliced
1 cup frozen peas, thawed
2 hard cooked eggs
1/2 cup mayonnaise
1/2 cup yogurt
1 teaspoon mustard seeds
2 ounces blue cheese, crumbled (1/3 cup)
3/4 pound bacon, cooked crisp
Coarse ground pepper


Wash and drain spinach.  Place in a 3 to 4-quart glass dish.  Top with layers of onion, celery, water chestnuts, peas, and eggs.  In a small bowl, mix mayonnaise, yogurt, mustard seed, and blue cheese; spread over egg layer.  

Cover and chill for at least two hours or next day.  

Just before serving, crumble bacon over salad.  Add pepper to taste. 

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