Spinach Salad, Princess Louise


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This salad, contributed by Donald Bruce White, was served on the old S. S. Princess Louise that used to sail out of San Francisco.


1-1/2 pounds spinach
3 hardcooked eggs
3 strips crisp bacon
chopped chives


Wash, trim, and dry the spinach and tear it into small pieces. Grate the eggs and crumble the bacon over it, add the dressing and chopped chives and mix well.



1 raw egg
1 tablespoon grated Parmesan cheese
1 clove of garlic, crushed
1-1/2 teaspoons Dijon mustard
1/2 cup oil
1/4 cup lemon juice


Combine the ingredients and chill thoroughly before using.

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