1 lb Fresh spinach, trimmed & torn in big
6 Fresh mushrooms, sliced
1 cup Water chestnuts, sliced
6 slice Bacon, fried & crumbled
1 cup Shredded Gruyere cheese ----DRESSING:-----
1/4 cup Wine vinegar
1 Clove garlic, minced
1 tbsp Chutney
2 tsp Sugar
2 tbsp Coarsely ground Dijon mustard
1 cup Vegetable oil
Salt & freshly ground black pepper to taste
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In a blender, combine dressing ingredients except the oil. Blend until smooth. Add the oil, blend and adjust seasonings. Refrigerate. Bring dressing to room temperature before serving. Combine salad ingredients. Pour dressing over salad, toss and serve. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
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