Sweet 'n sour spinach salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dressing | ||
| 1 | cup | Oil |
| ¾ | cup | Sugar |
| ⅓ | cup | Catsup |
| ¼ | cup | Vinegar |
| 2 | teaspoons | Worcestershire sauce |
| ¼ | teaspoon | Salt |
| Salad | ||
| 8 | cups | Fresh spinach or salad- greens torn into bite- sized pieces |
| 1 | cup | Sliced fresh mushrooms |
| ½ | cup | Shredded carrots |
| 4 | Thin slices red onion- separated into rings | |
| 2 | Hard-cooked eggs- chopped | |
Directions
1. In a jar with a tight fitting lid, combine all dressing ingredients; shake well. Refrigerate to blend flavors.
2. In a large bowl, combine all salad ingredients except eggs.
3. Just before serving, add enough dressing to coat greens; toss gently. Top with chopped eggs and serve immediately.
4. Refrigerate remaining dressing.
Nutrients Per ⅛ of Salad with 2 Tablespoons Dressing ------------------------------------------------------ Calories.............⅕ Dietary Fiber..........⅕ g Protein...............3 g Sodium..............⅛ mg Carbohydrates.......⅐ g Potassium............220 mg Fat..................15 g Calcium.........⅕% U.S.RDA Cholesterol.........70 mg Iron............⅖% U.S.RDA Source: "The Pillsbury Cookbook" Typed by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 * * Home of KOOKNET * *