Yield: 4 Servings
|1 can||Bean sprouts|
|1 can||Water chestnuts; sliced thinly|
|2||Hard boiled eggs; chopped|
|8 slices||Bacon; fried crisp, crumbled|
|1 small||Onion; chopped|
|2 tablespoons||Worcestershire sauce|
|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, .