Spinach Pasta Salad

This is a different spinach salad........

* 1 (12 ounce) package farfalle pasta ( or linguine )- cooked and drained
* 10 ounces baby spinach, rinsed and torn into bite-size piece
* 2 ounces crumbled feta cheese with basil and tomato
* 1 red onion, sliced
* 1 (15 ounce) can black olives, drained and chopped (optional)
* 1 cup Italian-style salad dressing ( Ken's Italian Salad Dressing w/Parmesan)
* 4 cloves garlic, minced
* 1 lemon, juiced
* 1/2 teaspoon garlic salt
* 1/2 teaspoon ground black pepper
(Sun-dried tomatoes would also be GREAT!)


1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
3. Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.

Another Spinach Salad

* 1/4 cup diced red onion
* 2/3 cup white sugar
* 1 teaspoon ground black pepper
* 1/2 teaspoon celery salt
* 1 tablespoon mustard powder
* 1 cup vegetable oil
* 1/3 cup white wine vinegar
* 4 eggs
* 10 ounces fresh spinach - chopped, washed and dried
* 1 head anything but iceberg lettuce - rinsed, dried, and chopped
* 1/2 pound bacon - cooked and crumbled
* 1 1/2 cups crushed croutons
* 1 red onion, sliced in rings
(Feel free to throw in almonds, dried cranberries, cucumbers)

1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a small saucepan, combine the diced onion, sugar, black pepper, celery salt, mustard, vegetable oil, and vinegar. Whisk over high heat until all ingredients are well mixed and onions are translucent. Remove from heat and refrigerate until cool.
3. In a large bowl, combine the eggs, spinach, iceberg, bacon, croutons and onion rings. Toss together.
4. Pour dressing over salad and toss to coat evenly.

Jan's Fabulous Spinach Salad

This is a different Jan's recipe, not mine......but very good.

2 lbs spinach, stemmed and torn in pieces
1.5 lbs mushrooms, sliced
6 hard cooked eggs, sliced
1/2 cup freshly grated parmesan cheese (not the canned stuff)
1 lb. bacon, cooked crisp & crumbled
(My Note - sun-dried tomatoes are also great in this )


Dressing:
1 cup mayo
1 small onion, finely grated
1/4 cup vegetable oil
1/4 cup red wine vinegar
3 T sugar
1 T dijon mustard
salt & pepper to taste

Combine salad ingredients in large bowl and toss with dressing just before serving.
Dressing can be made ahead

Lite Spinach Salad

Simple dressing of rice wine and olive oil. Simple salad of fresh spinach, tomatoes, mushrooms and hard-cooked eggs. Simply fabulous. Serves four.

Ingredients:

1 bunch fresh spinach - torn, washed and dried 10 fresh mushrooms, sliced 1 onion, thinly sliced 4 eggs

4 tomatoes, chopped sea salt to taste 1/3 cup olive oil 1/8 cup rice wine vinegar

Directions:

1.	Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2.	Combine the spinach, mushrooms, onion, eggs and tomatoes; toss together and sprinkle with salt.
3.	Whisk together the oil and vinegar. Pour over salad and toss to coat.