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Spinach Salad with Spinach Salad Dressing Ingredients For the Spinach Salad: 1 pound thin-sliced bacon cooked crisp and crumbled 8 ounces fresh baby spinach leaves trimmed of stems 1 cup sliced button mushrooms small red onion thinly sliced 4-6 hard boiled eggs peeled & thinly sliced Kosher salt & freshly ground black pepper 1-2 cups croutons homemade or store bought (see link for homemade) 1 cups sliced fresh tomatoes Optional Ingredients: Crumbled or shredded cheese Honey Roasted Pecans Chopped celery Frozen baby peas For the Spinach Salad Dressing: cup canola oil 3 tablespoons cider vinegar 1 teaspoons kosher salt teaspoon ground black pepper teaspoon ground mustard teaspoon granulated toasted onion 4 teaspoons dark brown sugar 4 teaspoons mild molasses 1 tablespoon fresh lemon juice 2 teaspoons dried parsley or 1 tablespoon finely chopped fresh Instructions For the Spinach Salad: Add all ingredients (except croutons tomatoes) in a large serving bowl and keep refrigerated

And, after all the layers and colors were patchworked together, I re-measured the bodice and re-marked the final stitching line again

Then turn the heat to high and cook until the water comes to a boil

Cook until the vegetables are soft, about 5-7 minutes

AZ0402_CB / Sarah

See more below about blending techniques