Spinach, artichoke, hearts of palm salad

14 Servings

Ingredients

Quantity Ingredient
1 pounds Fresh spinach; washed and torn into bite-sized pieces
1 can (14-oz) hearts of palm; thinly sliced
1 can (14-oz) artichoke bearts; drained and diced
6 slices Bacon; cooked and crumbled
4 Green onions; chopped (up to)
3 Tomatoes; cut into wedges or cherry tomatoes; halved
2 Hard-boiled eggs; chopped
Slivered almonds (optional)
1 small Onion; minced
¾ cup Sugar
½ cup Vinegar
⅓ cup Ketchup
¼ cup Salad oil
2 tablespoons Worcestershire sauce

Directions

DRESSING

Combine all salad ingredients in a large salad bowl. Toss. Chill, covered, until serving time. Serve with the following dressing. Combine all dressing ingredients in electric blender. Blend well. Chill before serving. Makes 2 cups of dressing. Yield: 14 servings.

PAM MC KELVEY

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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