Spinach salad #2
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .