| Spinach Salad
Dressing:
1/2 cup of packed brown sugar
1/2 cup of salad oil
1/3 cup of vinegar
1/3 cup of ketchup
1 tablespoon of Worcestershire sauce |
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Salad:
2 quarts of fresh spinach leaves, torn
One 16 ounce can of bean sprouts, drained or 2 cup of fresh bean sprouts
One 8 ounce can of sliced water chestnuts, drained
4 hard-cooked eggs, peeled and diced
6 slices bacon, fried and crumbled
1 small onion, thinly sliced
In a bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside. In a large salad bowl, toss all salad ingredients. Just before serving, pour dressing over salad and toss. Yields: 8 servings. *This salad is an excellent way to get your family to eat spinach. Luckily, there rarely is any leftover since it doesn't stay crisp. |
