Blue Note Cafe's Spinach Salad |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This came from a friend in Payette, ID named Marchand Bowman. Ingredients:
6 large mushrooms, sliced |
2 bunches spinach, cleaned and torn into pcs |
1 bunch radish (sliced) |
8 slices bacon (fried, drained, and chopped) |
8 ounces bay shrimp |
4 hard-boiled eggs, cut into 1/4 |
4 ounces monterey jack cheese, grated |
1 egg |
1/4 cup sugar |
1 tablespoon dijon mustard |
2/3 cup red wine vinegar |
1 1/2 teaspoons salt |
2 tablespoons minced onions |
2 cups canola oil |
3 tablespoons poppy seeds |
Directions:
1. Toss spinach, radishes, mushrooms, bacon, shrimp with dressing to taste. Garnish with eggs, cheese.
2. Put egg, sugar, mustard, vinegar, salt, and onions in bowl of food processor with steel blade.
3. Process for 10-15 seconds, with processor running, slowing drizzle oil in . As dressing starts to thicken add oil faster. The consistency when done should be slightly thicker than heavy cream.
4. Add poppy seeds and process just until mixed.
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