Tonight’s Thanksgiving menu is finalized and all of the prep work and cooking is under way. With leftovers likely filling the weekend menu, a fresh course to go with the hot-turkey-sandwich-and-stuffing platter may be needed. Jessica Macerato’s Spinach Salad might be the perfect addition.
The resident of the 1900 block of South Mole Street notes the dressing has the best flavor if prepared two days prior to let set. But with spinach being one of those easy-to-find vegetables, her dish can be made any time of the year.
6 cups of spinach, rinsed and dried
1/2 pound of bacon, cooked and crumbled
6 ounces of mushrooms, sliced
2 hard-boiled eggs, sliced
10-ounce can of mandarin oranges
1 small onion, thinly sliced
1-1/3 cups of vegetable oil
1-1/2 cups of apple cider vinegar
1 teaspoon of sugar
1/2 teaspoon of salt
1 teaspoon of dry mustard
4 garlic cloves, minced
Combine all of the salad ingredients and shake thoroughly.
Mix all of the dressing ingredients and pour over the salad. Serve with toasted garlic bread.
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When a neighbor calls up and extends an invitation for a barbecue, the mouth may start salivating in anticipation of wrapping one’s hand around a piece of barbecued chicken or sticking a fork into a grilled-to-perfection rib-eye