Chart House Spinach Salad Recipes

Steps:

• Blend vinegar, salt, sugar, mustard, pickle relish and capers.
• Stir in vegetable and olive oils.
• Set dressing aside.
• Shred eggs on medium-size grater.
• Cover and set aside.
• Clean spinach removing tough stems.
• Drain on paper towels and pat dry.
• Place leaves in large bowl.
• Saute bacon until crisp.
• Remove bacon and sprinkle over spinach.
• Add onion and mushrooms to drippings in skillet.
• Saute until tender.
• Stir in 1 cup dressing.
• Bring to boil.
• Pour over spinach and toss.
• Garnish with reserved shredded eggs.
• Serve with additional dressing.

Steps:

• Combine all ingredients in a jar, except olive oil, and shake thoroughly to mix.
• Allow to set at room temperature for 30 minutes, shaking occasionally, add olive oil, shake again, and refrigerate until needed, but at least 1 hour.
• Shake and toss with spinach salad (spinach, hard-boiled egg, sliced fresh mushrooms, real crisp bacon bits, croutons, etc.) or other greens.
• Note: Use the Sriracha hot sauce if you can find it.
• It adds a lot of flavor, not just heat!

Steps:

• Blend vinegar, salt, sugar, mustard, pickle relish and capers. Stir in vegetable and olive oils. Set dressing aside. Shred eggs on a medium-sized grater. Cover and set aside. Clean spinach, removing tough stems. Drain on paper towels and pat dry. Place leaves in a large bowl. Saute bacon until crisp. Remove bacon and sprinkle over spinach. Add onion and mushrooms to drippings in skillet. Saute until tender. Stir in 1 cup dressing and bring to a boil. Pour over spinach and toss. Garnish with reserved shredded eggs. Serve with additional dressing. This recipe yields 6 to 8 servings.

Steps:

• In a 1-1/2-qt. slow cooker, mix spinach, cheeses, artichoke hearts, sun-dried tomatoes, onion and garlic. Cook, covered, on low 2-3 hours or until cheese is melted. Stir before serving. Serve with vegetables and crackers.