Vegetable Spinach Salad Recipe
Ingredients
| Onion | 1 Small | |
| Salad oil | 1/2 Cup (16 tbs) | |
| Catsup | 3 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Worcestershire sauce | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Bacon Slices | 4 | |
| 7 cups torn fresh spinach or assorted greens | ||
| Water chestnuts | 1 Cup (16 tbs), drained | |
| 1 medium carrot, thinly bias sliced | ||
| 2 hard-cooked eggs, cut into wedges | ||
Directions
Halve onion crosswise; cut up half and slice remaining half.
Separate slices into rings and set aside.
For dressing, in blender container combine cut up onion, oil, catsup, sugar, vinegar, Worcestershire, salt, and pepper, Cover and blend till dressing is smooth.
Chill.
Cook bacon till crisp.
Drain, crumble, and set bacon aside.
Place spinach or assorted greens in salad bowl.
Add sprouts or water chestnuts, carrot, onion rings, and bacon; toss.
Drizzle desired amount of dressing over the salad; top with hard-cooked egg wedges.
Refrigerate the remaining dressing.
Separate slices into rings and set aside.
For dressing, in blender container combine cut up onion, oil, catsup, sugar, vinegar, Worcestershire, salt, and pepper, Cover and blend till dressing is smooth.
Chill.
Cook bacon till crisp.
Drain, crumble, and set bacon aside.
Place spinach or assorted greens in salad bowl.
Add sprouts or water chestnuts, carrot, onion rings, and bacon; toss.
Drizzle desired amount of dressing over the salad; top with hard-cooked egg wedges.
Refrigerate the remaining dressing.
Chef
