Yield: 1 Servings
|2 teaspoons||Worcestershire sauce|
|1 \N||Head of Iceberg Lettuce|
|5 \N||Eggs; Hard boiled|
|¼ pounds||Bean sprouts|
SWEET AND SOUR DRESSING
THE SALAD ITSELF
In the last two years I have asked twice for recipes for a bright red sweet and sour salad dressing and you people have sent me lots. Well I finally found the recipe of my dreams. It was in the Pillsbury Cook book as a dressing for Spinach. I posted it on my web site but thought you all might like a copy. So here is
I enjoy making my own Salad Dressings. They taste so much better then anything you buy in the store. And they are fairly easy to make. This recipe calls for a home made dressing but you could use a bottled Russian if you are in a hurry. But it will not be as good.
Dressing: Dump everything into a small jar and mix well, best if made a few hours or the day before. This fits perfectly into a Lipton Ice Tea Mix jar.
The Salad itself: Early in the day, I cut up the bacon and cook it, boil the eggs when they cool, shell and cut up into ity bitty chunks (the egg not the shell). Keep the white and the yellow kinda separate. (it looks better) wash the lettuce if you want to. Down here we have to. Wrap the ingredients in saran wrap, put the lettuce into a plastic bag and put into the fridge to cool.
When you are ready, dump the lettuce into a nice bowl, wash the bean sprouts and pour them over the lettuce arranging nicely, Next layer the egg whites, then layer the egg yokes, then the bacon, and lastly pour some of the dressing over the salad and put on the table. I love lots of dressing and some people don't so I always put a little on the salad and then serve extra dressing in a gravy boat. You can also do on individual bowls if you would rather, that stops greedy people from grabbing all the bacon.
If there is any left over salad its great the next day,, a bit wilted but I love it.
Posted to KitMailbox Digest by "AcaGordie" <gordon@...> on Aug 20, 1998, converted by MM_Buster v2.0l.