Time 40m Yield 7 Number Of Ingredients 10 Steps:
In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.
Time 15m Yield 1 serving(s) Number Of Ingredients 3 Steps:
Two hours before serving, marinate Caesar salad dressing with cottage cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Mix vinegar, salt, garlic and pepper. Toss the mushrooms in the mixture and let stand for 15 minutes. Toss the spinach and oil until leaves glisten. Toss the mushroom mixture with spinach. Serve immediately.
Time 15m Yield 2 to 4 servings Number Of Ingredients 8 Steps:
Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat. Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.) Toss salad ingredients with the vinegar. Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again. Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.
