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Spinach Salad
Sally Strackbein
www.SallysKitchen.com
1 bunch spinach
1 T extra virgin olive oil
1/3 cup rice vinegar
1 T honey
1 tsp prepared yellow mustard
2 hard boiled eggs
half a bottle of Hormel bacon bits
Wash the spinach well. Peel the eggs and slice them.
Put everything but the spinach and the eggs in the rice cooker pan and turn on to cook. When the mixture is bubbling, unplug the rice cooker. Add the spinach and toss well. Serve topped with the sliced eggs.
Copyright © Sally Strackbein
703-262-0361
