Title: Spinach Salad #5
Categories: Salad
Yield: 6 Servings

1 -(up to)
1 1/2 lb Fresh spinach; washed, &
-stalks removed
1/2 lb Feta cheese; crumbled
2 Hard-cooked eggs; sliced
1/2 c Crisp pieces of cooked bacon
Croutons
1/2 lb Mushrooms;sliced
1 cn (8-oz) artichoke hearts
1 cn (8-oz) hearts of palm
Grated imported Romano
-cheese
Salt & pepper
Vinaigrette

--------------------------------VINAIGRETTE--------------------------------
2 tb Wine vinegar
1 ts Grey Poupon mustard
1 ds Tabasco sauce
1 Clove (large) garlic;
-crushed
Salt & pepper
6 tb Olive oil
1 sm Bermuda onion; chopped

Place cleaned spinach in a large wooden bowl. Add the feta cheese,
hard-cooked eggs, bacon bits, croutons, mushrooms, artichoke hearts, hearts
of palm & Romano cheese. Pour over the Vinaigrette & season to taste w/
salt & pepper. Toss gently & serve. Top w/ more cheese if desired.
VINAIGRETTE: Beat all ingredients well w/ a wire whisk.

CHESAPEAKE RESTAURANT

N. CHARLES ST.; BALTIMORE

WINE: POMMARD 1977

From the , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.