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, .