Wilted Spinach Salad Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Spinach | 8 Cup (16 tbs) | |
| Bean sprouts | 1 Cup (16 tbs) | |
| Water chestnuts | 1/2 Cup (16 tbs), sliced | |
| Bacon Slices | 4 | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Vinegar | 3 Tablespoon | |
| Catsup | 3 Tablespoon | |
| Sugar | 1 Tablespoon |
Directions
Tear spinach leaves into bite-size pieces; place in mixing bowl.
Add bean sprouts and water chestnuts.
In wok cook bacon pieces over medium heat till crisp; do not drain.
Add onion, vinegar, catsup, and sugar to wok.
Cook and stir till mixture is bubbly and heated through.
Remove from heat.
Add spinach mixture to wok, tossing till greens are slightly wilted and well coated.
Turn into serving bowl; serve at once.
Garnish with sliced hard-cooked egg, if desired.
Add bean sprouts and water chestnuts.
In wok cook bacon pieces over medium heat till crisp; do not drain.
Add onion, vinegar, catsup, and sugar to wok.
Cook and stir till mixture is bubbly and heated through.
Remove from heat.
Add spinach mixture to wok, tossing till greens are slightly wilted and well coated.
Turn into serving bowl; serve at once.
Garnish with sliced hard-cooked egg, if desired.
Chef
