Serves: 4
Total Calories: 617
Place the oil, vinegar, and shallots in a food processor and blend. Place in a nonreactive container and chill in refrigerator.
Divide spinach among salad plates and top with tomatoes, eggs, and bleu cheese. Drizzle 2–3 tablespoons vinaigrette over each salad. Extra vinaigrette will keep in the refrigerator for a week.
This Popeye's Spinach Salad recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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