 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
My husband enjoys this colorful crisp salad. The tangy homemade dressing is economical and easy to fix. The crunch of chow mein noodles and water chestnuts blends nicely with the chopped eggs and crumbled bacon. -Joyce Cutbirth, Meridian, Idaho Ingredients:
1/2 cup canola oil |
1/4 cup ketchup |
1/4 cup red wine vinegar |
1/4 cup finely chopped onion |
3 tablespoons sugar |
2 teaspoons worcestershire sauce |
1/2 teaspoon salt |
2 packages (10 ounces each) spinach, torn |
2 large tomatoes, diced |
2 cans (8 ounces each) sliced water chestnuts, drained |
2 cups chow mein noodles |
2 hard-cooked eggs, chopped |
12 bacon strips, cooked and crumbled |
Directions:
1. Combine the first seven ingredients in a jar with tight-fitting lid; shake well. Combine remaining ingredients in a large salad bowl; add dressing and toss. Serve immediately. Yield: 6-8 servings.
|
|