Submitted by Gwen Norval, chauffer and roadie

The clever anecdote for this one: "hmmmm...clever anecdotes....can't think of anything funny about spinach. Popeye never showed up in my kitchen while I was preparing it, or anything unusual like that. So, unless you know of a spinach joke to add, I guess just the recipe will do!


Blend, on high speed, for 1 minute:

  • About 15 “shoots” of the green stems of green onions
  • 2/3 cup sugar
  • 1/3 cup oil (I use Extra Virgin Olive Oil)
  • 1/3 cup vinegar
  • 1 tsp. celery salt
  • 1 to 3 tsp. dry yellow mustard

(If you want, you can make the dressing in advance, and refrigerate.)


  • 1/4 to 1/2 lb. bacon (or a jar or two of bacon pieces
  • 12 to 16 ounces of spinach (the bagged fresh kind is good)
  • 3 to 6 hard boiled eggs

Cut or tear spinach leaves to bite size.

Cook the bacon until crisp, blot dry, and crumble.  Sprinkle over spinach.

Slice eggs, and mix gently into spinach (can save 2 of the eggs, to lay over the top of the salad just before serving...looks pretty)

Pour on the dressing, toss and serve.