Her point about the egg yolk is well-taken, though. If salmonella
contamination is a concern in your area, please omit the egg yolk from
the
recipe, or substitute 1 tablespoon (15 ml) egg substitute.
Pat Hogberg's Mushroom-Spinach Salad
10 oz (300 g) fresh spinach, washed and dried
1 bunch (5 or 6) green onions (scallions), chopped (including green
parts)
1 lb (450 g) fresh mushrooms, sliced
7 slices bacon, cooked crisp and crumbled
For the dressing:
1 clove garlic, finely chopped
6 Tbs (90 ml) extra virgin olive oil
2 Tbs (30 ml) lemon juice
1/8 tsp (1/2 ml) dry mustard
1/2 tsp (2 ml) sugar
3/4 tsp (4 ml) salt
1/8 tsp (1/2 ml) freshly ground black pepper
1 egg yolk (optional)
Tear the spinach into bite-sized pieces. Put the ingredients for the
dressing in a jar, cover and shake well, making sure the egg yolk is
mixed
well. Pour over the salad ingredients just before serving. Serves 6 to
8.
Pat says "This makes a big salad, but most will want seconds and more!"