Tangy spinach salad

Yield: 8 servings

Measure Ingredient
1½ pounds Fresh Spinach
8 ounces Fresh Bean Sprouts
8½ ounce Can Water Chestnuts, drained
And sliced
5 slices Bacon, fried, drained and
Crumbled
2 Hard-Cooked Eggs, sliced
2 tablespoons Sesame Seeds, toasted
⅔ cup Salad Oil
¼ cup Granulated Sugar
⅓ cup Catsup
½ cup White or Red Wine Vinegar
⅓ cup Green Onion, finely chopped
1 tablespoon Worcestershire Sauce

TANGY SPINACH DRESSING

Trim and discard tough spinach stems. Rinse leaves and pat dry. Tear into bite-sized pieces. Layer the sprouts, water chestnuts and spinach into your salad bowl (in that order, so that the spinach leaves won't get sorry from being underneath the water chestnuts.) On top of the spinach leaves, add the crumbled bacon and the chopped egg. Cover and refrigerate.

Combine all the dressing ingredients in a jar or bowl. Shake, or blend well with a wire whip.

Just before serving, pour dressing over the salad and toss well.

Sprinkle on toasted sesame seeds and toss again.

Note: To toast sesame seeds, place in a small, heavy, ungreased skillet over medium-high heat. Toast until you hear the seeds begin to pop, shaking the pan to keep the seeds from scorching.

Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith

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