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SPINACH SALAD WITH SWEET-SOUR DRESSING
SALAD: 1 lb fresh spinach 1 (16 oz) can bean sprouts, drained 1 (8 oz) can sliced water chestnuts, drained 8 slices bacon, cooked and crumbled 4 hard boiled eggs, sliced DRESSING: 1/2 cup sugar 1/2 cup vegetable oil 1 medium onion, grated 1/3 cup catsup 1/4 cup red wine vinegar 2 tbsp Worcestershire sauce 1 tbsp sesame oil 1/2 tsp salt
SALAD: Remove stems from spinach; wash leaves thoroughly, and pat dry with paper towels. Tear into bite-size pieces.
Combine with the rest of the salad ingredients; toss salad gently. Chill.
DRESSING: Combine sugar, and remaining ingredients in a jar. Cover tightly, and shake vigorously. Chill.
Shake dressing well before pouring over salad; toss salad gently.
Servings: 6-8
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