I was telling them about a "fancy" restaurant that we used to go to (remember this was in Alaska)...it's a mouthful, so hang in there with me on this one..."Clinkerdagger Bickerstaff and Petts".
I even worked there for about a year after high school and yes, I wore the Paul Revere uniform as shown in photo above...and I rocked it!
"Clinks", as we all affectionately called it was also known for their Spinach Salad. I did actually find their recipe on the internet...now if I could just get my hands on their Zucchini!!!
Clinkerdagger Spinach Salad
Courtesy of Food.com
1 bunch spinach leaves
2 green onions, sliced
3 hard boiled eggs
1 cup Parmesan cheese, shredded (not the grated powder stuff)
2 Tbl sliced almonds
1 Tbl bacon bits
3 Tbl cider vinegar
3 Tbl sugar
1/2 tsp prepared Dijon mustard
4 ounces sliced button mushrooms (I added this to the recipe, for our own tastes)
Wash spinach thoroughly. Spin or blot dry and tear into bite-sized pieces.
Chop egg (whites) only.
For dressing, in separate dish mash egg (yolks), vinegar, sugar, and mustard, whisk together.
Put all salad ingredients in a large bowl. Pour dressing on top. Toss and serve on chilled plates (like "Clinks" used to).
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