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| 2 10 oz bags of baby spinach |
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| One can of water chestnuts, drained and chopped. |
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| One small can of bean sprouts, drained |
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| 5 slices of bacon, cooked crisp and chopped |
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| 2 hard cooked eggs, chopped |
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| Salad dressing: Whisk together 1 cup salad oil; 3/4 cup sugar; 1/4 cup vinegar; 1 medium onion, finely diced; 1/3 cup ketchup; 2 tsp Worcestershire sauce |
Pour the dressing over the salad right before serving and toss. (I can't show a finished product because it's not lunch time.)
1 comment:
I used to hate spinach (only kind my mom ever made (bless her heart) was the canned kind with vinegar on it - uck!) until someone turned me on to spinach salad. I really like the recipe with the hot bacon dressing - you should try that at home sometime...basically the same, just that the dressing is hot and wilts the spinach, ummmm. I use the bacon, hard boiled eggs, sliced green onions, sliced raw mushrooms, spinach, and then the hot dressing.
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