Spinach Salad
Author: 
 
Ingredients
  • ¼ cup plus 1 Tablespoon safflower oil
  • 2 teaspoons finely grated orange peel
  • 2 teaspoons snipped fresh dill (or ½ teaspoon dried dillweed)
  • small clove garlic, minced
  • 1 pound fresh spinach, washed, trimmed, and torn into bite-size pieces
  • 1 can (about 14 ounces) hearts of palm, drained and cut into ½-inch slices
  • 6 strips bacon, cooked until crispy and broken into 1-inch pieces
  • 2 hard-cooked eggs, cut into quarters
  • 1 small red onion, sliced into rings
  • 10 mushroom caps, sliced thin
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons honey
  • ½ teaspoon table salt
  • ¼ teaspoon freshly ground pepper
Instructions
  1. Combine oil, orange peel, dill, and garlic in a small bowl. Let stand covered for 2 hours.
  2. Combine spinach, hearts of palm, bacon, eggs, onion, and mushrooms in a large bowl; toss lightly.
  3. Mix lemon juice, honey, salt, and pepper in a small bowl. Whisk in the prepared oil mixture in a thin stream until slightly thickened. Pour over spinach mixture and toss. Serve immediately. Serves 4 to 6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cuisine-magazine-october-1979/