Spinach salad #2

Yield: 4 Servings

Measure Ingredient
1 \N Bag spinach
1 can Bean sprouts
1 can Water chestnuts; sliced thinly
2 \N 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
\N \N Salt to taste


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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