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ELLIOTT'S CHOWDER HOUSE SPINACH SALAD WITH SHRIMP | |
2/3 c. oil 1/4 c. wine vinegar 1 tsp. sugar 1 tsp. curry powder 1/2 tsp. garlic salt 2 tbsp. white wine 2 tsp. soy sauce 1 tsp. dry mustard 1/2 tsp. salt 1 tsp. pepper SALAD: 2 lbs. spinach 1/4 lb. fresh mushrooms 1 lb. bacon, fried, sliced, drained, and chopped 4 eggs, hard cooked and chopped 1 lb. bay shrimp Sliced red onion Combine all ingredients for dressing and shake well. Toss spinach with mushrooms with dressing. Sprinkle with bacon, egg, shrimp, and onion over top of salad. Makes 8-10 servings. |
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