Hot Spinach Salad Dressing
By: Anonymous
Published: Wednesday, December 9, 2009 - 11:39pm

Ingredients




2/3 cup safflower or canola oil
1/4 cup cider vinegar
1/4 cup catsup
3 teaspoons honey
1 teaspoon Sesame oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon celery salt
1/2 teaspoon salt
2 pounds fresh spinach leaves, well washed and crisped
1/2 pound fresh bean sprouts, washed and crisped
2 smalls red onions, sliced thin (better yet, the pickled oni
4 or more large mushrooms, stems trimmed, sliced thin
1 or 2 hard-cooked eggs, chilled and halved lengthwise (best chopped)
6 slc bacon, cooked crisp, drained and broken into pieces

Preparation

1 Combine all dressing ingredients and mix well in blender or food processor. 2 Transfer to a small saucepan and, at serving time, place over low heat until very warm, but do not allow to boil. Pour over salad to toss while still warm. 3 Makes 1 1/2 cups 4 SPINACH SALAD:Assemble salad AFTER you make the dressing. While it is keeping warm, tear up spinach (don't forget to remove the hard vein and stems). Toss with onions, mushrooms and bean sprouts. Sprinkle bacon over all. Arrange hard-cooked eggs artistically. Pour warm dressing carefully over all.