Sprout Spinach Salad Recipe
Ingredients
| 1 large bunch spinach | ||
| Bean sprouts | 1/2 pound | |
| Water chestnuts | 1 Can (10oz), drained | |
| Sliced 5 strips crisply cooked bacon, crumbled | ||
| Salad oil | 2/3 Cup (16 tbs) | |
| 1/3 cup each sugar, catsup, red wine vinegar, and finely chopped onion | ||
| Worcestershire | 2 Teaspoon | |
| 2 hard-cooked eggs, sliced | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove and discard tough spinach stems.
Break leaves into bite-size pieces.
In a salad bowl, mix together spinach, bean sprouts, water chestnuts, and bacon.
Cover and refrigerate, if made ahead.
Combine oil, sugar, catsup, vinegar, onion, and Worcestershire; blend well.
Pour over spinach and toss gently until well mixed; season to taste with salt and pepper.
Garnish with sliced eggs.
Break leaves into bite-size pieces.
In a salad bowl, mix together spinach, bean sprouts, water chestnuts, and bacon.
Cover and refrigerate, if made ahead.
Combine oil, sugar, catsup, vinegar, onion, and Worcestershire; blend well.
Pour over spinach and toss gently until well mixed; season to taste with salt and pepper.
Garnish with sliced eggs.
Chef
