Local Certified Organic Produce
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Indiana Spinach Saladsubmitted by Linda Rosselot serves 4
1/4 cup packed light brown sugar 1 Tbsp red wine vinegar 2 tsp water 1/2 cup mayonnaise or salad dressing 1/4 cup real bacon bits 6 cups torn fresh spinach 2 cups sliced mushrooms 2 hard-boiled eggs, chopped
In a bowl, combine brown sugar, vinegar, water and mayonnaise. Stir in bacon. Cover and chill.
On 4 chilled plates, layer spinach, sliced mushrooms and chopped eggs.
Microwave dressing on high for 1-2 minutes or heat over low heat in a small saucepan. Spoon dressing over salads.
Note: Linda usually passes the dressing instead of spooning it on the salad. You can use light or fat free mayonnaise.
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