- 5 cups torn fresh spinach
- 1/2 pound sliced bacon, cooked and crumbled
- 1/2 cup grated carrot
- 3 hard-cooked eggs, chopped
- 5 cups torn romaine
- 1 medium sweet red pepper, cut into rings
- 1/2 cup salad croutons
- 1/4 cup shredded Parmesan cheese
- DRESSING:
- 6 tablespoons red wine vinegar
- 1/4 cup water
- 1/4 cup vegetable oil
- 2 tablespoons sugar
- 1/2 teaspoon celery salt
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a large bowl, layer the spinach, bacon, carrot, eggs, romaine, red pepper, croutons and Parmesan cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake until sugar is dissolved. Serve with salad.