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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I have made this salad for over 30 years and everyone raves about it. Ingredients:
1 cup salad oil |
3/4 cup sugar |
1/2 cup ketchup |
1/4 cup vinegar |
salt and pepper to taste |
2 eggs |
1 pound bacon |
1 pound fresh spinach, torn |
1 (4 ounce) can water chestnuts, drained and chopped |
1 cup fresh bean sprouts |
8 mushrooms, sliced |
Directions:
1. In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
2. Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
3. Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
4. In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.
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