This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
Christmas with Family & Friends!
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Cabin Salad
This recipe was shared with us by Vicki Channer of Fairview Heights, Illinois. She writes, "There’s a restaurant down the road in what used to be a pioneer cabin. My mom and I love the salad they serve so much, that we began tweaking recipes to create our own version. We came up with this recipe, so now we can have this delicious salad whenever we want!"
1 c. sugar
2 t. paprika
2 t. dry mustard
2 t. celery seed
2 T. dried, minced onion
2 t. salt
1/4 t. pepper
1 c. oil
1/2 c. vinegar
1 head lettuce, chopped
5-oz. can sliced water chestnuts, drained
3-oz. jar bacon bits
14-oz. can bean sprouts, drained
9-oz. pkg. baby spinach
Whisk together first 7 ingredients in a medium bowl until well blended. Spoon into a one-quart jar. Add oil and vinegar to jar; tighten lid and shake until mixture is thoroughly combined. In a large bowl, toss together lettuce, water chestnuts, bacon bits, bean sprouts and spinach. Pour desired amount of dressing over salad; toss well before serving. Serves 4.
