Yield: 1 servings
|½ cup||Vegetable oil|
|½||Onion; cut into 1-inch|
|¼ cup||Firmly packed brown sugar|
|¼ cup||Red wine vinegar|
|1 teaspoon||Worcestershire sauce|
|1 teaspoon||Dry mustard|
|1||Spinach bunch; washed, trimmed,|
|; torn into bite-size|
|1½ cup||Bean sprouts|
|4||Green onions; sliced|
|½ cup||Sliced canned water chestnuts|
|2||Hard-boiled eggs; chopped|
|¼ cup||Dry-roasted sunflower seeds|
Puree first 7 ingredients in blender or processor until smooth and emulsified. Set dressing aside. Cook bacon in heavy medium skillet over medium heat until crisp. Drain bacon on paper towels. Crumble. Combine spinach and remaining ingredients in large bowl. Add enough dressing to season to taste. Toss well. Garnish salad with bacon and serve.
Bon Appetit December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.