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Chart House Spinach Salad
1/2 cup red wine vinegar 1 1/2 t. salt 1 T. sugar 1/2 t. dry mustard 1 t. sweet pickle relish 1/2 t. chopped capers 1 1/2 cups vegetable oil 1 1.2 t. olive oil 2 hard cooked eggs 3 bunches spinach 1/4 lb. bacon, minced 1/2 small onion, minced 1/4 lb. mushrooms, sliced
blend together vinegar, salt, sugar, mustard, pickle relish and capers. Stir in vegetable and olive oils. Set aside. Shred eggs on medium size grater. Cover and set aside. Clean spinach, removing tough stems. Drain on paper towels and pat dry. Place leaves in large bowl. Saute bacon until crisp. Remove bacon and sprinkle over spinach. Add onion and mushrooms to drippings in skillet. Saute until tender. Stir in 1 cup of reserved dressing. Bring to boil. Pour over spinach and toss. Garnish with reserved shredded eggs. Serve with additional dressing. makes 4 to 6 servings. Source: Los Angeles Times SOS column