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Spinach Salad

July 21, 2010

A few years ago I went to a lovely luncheon one day on Key Biscayne which is lovely enough for just a drive-by.  But this day some relatives (including me) were invited for a get together since a few people were in town for a few days that do not live in Florida.  I had met this very elegant lady a couple of times before in Miami, South Miami and Key Biscayne, but it was the first time I had been invited to her home (a condominium, on the water, and when I drove into the complex I was overwhelmed because I had stayed at a resort steps away. The food was superb.  We had a beautiful lunch of lasagna, honey glazed carrots, and this wonderful salad from the famous restaurant “The Rusty Pelican” on Key Biscayne.  The lasagna was something I have never tasted before or after.  She bought the lasagna from Saldes-Fauli Bakery ( do not know if they are still in existence}, she made the simple carrot side dish and the spinach salad herself.  Since that beautiful luncheon I have always made the simple carrot side dish, and this wonderful Spinach Salad.  She was  about 75 years old when she invited us to this luncheon and I have yet to duplicate this delicious lasagna but when I lived in Coral Gables I did buy a large amount of very special food and treats from the bakery she had recommended.  Thank goodness Aunt Elena sent me the recipe for the spinach salad as it shows up at my table weekly.


Spinach Salad


  • 4-5 C. of Spinach (1 bag)
  • 1/2 lb. Mushrooms (sliced)
  • 1/2 lb. Bacon
  • 3  Hard Boiled Eggs
  • Salt
  • Freshly Ground Pepper


  1. Cut bacon in 1 ” pieces and cook until crispy, drain and set aside
  2. Hard boil the eggs, let cool, peel, rough chop and set aside
  3. Wash and dry spinach  and put in a large bowl
  4. Clean mushrooms and slice, add to spinach
  5. Add the bacon and eggs and toss gently
  6. Serve on chilled plates and pass the dressing (if you know everyone likes the dressing you can add the dressing before serving and toss)

“Pelican’s Dressing” (Honey Mustard Dressing)


  • 10 oz. Mayonnaise
  • 4 oz. Vegetable Oil
  • 2 oz. Honey
  • 2 oz. Dijon Mustard
  • 1 Medium Onion (chopped)*
  • 1 Lime (juiced)


  1. Mix all ingredients together in a bowl and chill until ready to serve

*  Leave out the onion and serve in a separate bowl to pass around the table with the dressing (as some people may not want the onion)


(Serves 2-6)

From “Elena”, Adapted from the “Rusty Pelican” restaurant in Key Biscayne, Florida

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