Spinach and Mushroom Salad

This salad is a wonderful winter salad, when fresh salad vegetables are scarce. It is also VERY simple!  My friend Angie Brown taught me how to make this salad. It has been one of my favorites from my first bite!

Spinach and Mushroom Salad

Fresh Spinach, cleaned and torn into bite sized pieces

Sweet Onion, diced (purple/red onion also works well)

Mushrooms, cleaned and sliced

Bacon, cooked crisp and crumbled

Toss together in a large bowl. (Hold the bacon until just before serving.)

Cover and refrigerate undressed leftover salad.

Dressing:

3/4 Cup REAL mayonnaise (NOT miracle whip)

1/4 Cup milk

1 tablespoon bacon drippings (fat from cooking bacon)

2 Tablespoons bacon crumbles

1 tablespoon cider vinegar

1 teaspoon sugar

salt and pepper to taste

Make ahead and refrigerate. Stir before serving, thin with additional milk if necessary. Dress salad just prior to serving. Will keep in refrigerator 3 or 4 days.

One really nice way to brighten this salad is with a can of drained mandarin orange sections. Add a teaspoon of the orange juice packing to the dressing!



Potato Salad

Potato Salad

Potatoes, boiled

Onions, chopped

Eggs, boiled and diced

Celery, chopped

Pickles, chopped

Miracle whip

Mustard (Prepared yellow mustard)

milk

pickle juice

Dill relish (Optional if you have pickles)

Salt

Pepper

Paprika

Potatoes, boiled in their jackets

 Boil the potatoes in their jackets. Start with Cold water. You may boil the eggs in the same pot at the same time, but add them on top of the potatoes. Remove the eggs after they have boiled for 18 minutes. (Place the hard boiled eggs in cold water. As they cool, peel, rinse and chop)

Once the potatoes are "fork tender" (A fork inserts easily), drain them. Remove their skins. Chop coarsely, add to a large mixing bowl.

Skins removed, coarsely chopped

Add the chopped onion, celery, pickles, and eggs.

Ingredients for the dressing

 While the potatoes are still warm, add the dressing:

Dressing

Mix 2 cups of Miracle Whip Salad Dressing, 1/2 cup milk, 3 tablespoons pickle juice, 1/4 cup pickle relish, and 3 tablespoons of yellow mustard. Whisk together. Pour over warm potato mixture. Blend thoroughly.
Salt and pepper to taste.
Refrigerate.

Pickles, ready to chop

Finished Potato Salad, sprinkled with paprika for color

Sprinkle lightly with paprika before serving.

Serve Cold.