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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Bean sprouts, water chestnuts and chow mein noodles give this crunchy green salad an Asian flair. It's tossed with bacon, eggs and a tangy homemade French dressing for added appeal. -Daria Burcar Rochester, Michigan Ingredients:
1 package (10 ounces) fresh baby spinach |
3 cups torn leaf lettuce |
2 hard-cooked egg, chopped |
5 bacon strips, cooked and crumbled |
1 can (28 ounces) bean sprouts, drained |
1 can (8 ounces) sliced water chestnuts, drained |
1/2 cup chow mein noodles |
french dressing: |
1/2 cup vegetable oil |
1/2 cup sugar |
1/3 cup ketchup |
2 tablespoons cider vinegar |
1-1/2 teaspoons worcestershire sauce |
1/8 teaspoon salt |
1 small onion, cut into wedges |
Directions:
1. In a large salad bowl, toss the spinach, lettuce, eggs, bacon, bean sprouts and water chestnuts. Sprinkle with chow mein noodles. In a blender, combine the dressing ingredients; cover and process until blended. Serve with salad. Yield: 8 servings.
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