spinach salad #2
- Categories
- Salad
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | Bag spinach |
| 1 can | Bean sprouts |
| 1 can | Water chestnuts; sliced thinly |
| 2 | Hard boiled eggs; chopped |
| 8 slices | Bacon; fried crisp, crumbled |
| 1 cup | Oil |
| ¾ cup | Sugar |
| ⅓ cup | Catsup |
| ¼ cup | Vinegar |
| 1 small | Onion; chopped |
| 2 tablespoons | Worcestershire sauce |
| Salt to taste |
DRESSING
Wash and drain spinach. Dry well. Drain bean sprouts. Chill all ingredients well. Before tossing, cut spinach in 1-½ inch strips and toss with rest of ingredients. Add dressing and toss again. Everything should be ice cold.
Dressing: Blend all ingredients for dressing together and chill.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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