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Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling and slightly thick. Then add the chopped onion, mustard and Worcestershire sauce. Transfer to a bowl and refrigerate. When ready to serve, toss the remaining ingredients with the dressing.
NOTES:
* A spinach salad for summertime — This is one of the scrap pieces of paper floating around in my kitchen. I think it came from Kay Dasch. Yield: serves 6.
* You can toss the salad without the dressing and keep it in the refrigerator until you are ready to serve it. Don't add the dressing until you serve the salad or the spinach will wilt.
: Difficulty: easy. : Time: 20 minutes preparation. : Precision: measure the dressing ingredients.
: Pat Caudill : Tektronix, Inc., Portland, Oregon, USA
Your Spinach Salad is ready. Buon appetito!
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