2 bags spinach
1/2 pound fresh mushrooms
1 bunch green onions
6 slices bacon, fried and crumbled
6 hard-boiled eggs, sliced
Place torn spinach, sliced mushrooms, sliced onions, bacon and eggs in large bowl. Dressing: 1 cup oil, 1/4 cup vinegar, 1 teaspoon Worcestershire sauce, 3/4 cup sugar, and 1/2 cup catsup. Put in a shaker and shake vigorously. Pour over salad ingredients just before serving and mix well.
CUCUMBER, TOMATO, AND ONION SALAD
2 large cucumbers, peeled and chopped
1 large red onion, chopped
1 pint cherry tomatoes, cut in halves
1/2 cup cilantro or parsley
1/4 cup olive oil
1/8 cup rice vinegar
1/4 teaspoon pepper
Sugar and salt to taste
Place all ingredients in a large bowl; toss well and chill 2 hours.
PEG’S PASTA SALAD
1 16-ounce box tri-color pasta spirals
Halved cherry tomatoes
Diced Monterrey Jack cheese
Chopped red bell pepper
Cook pasta spirals. Drain, rinse, and cool. Add to pasta the tomatoes, cheeses, cucumber, and pepper. Pour Italian dressing over salad, enough to moisten. Chill and serve.