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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This healthy, leafy salad is accented with bacon, hard-cooked eggs, bean sprouts, water chestnuts and an easy homemade dressing. It was a hit when I served it at the National Spinach Conference last year. Ingredients:
1/3 cup sugar |
1/3 cup white vinegar |
1/3 cup ketchup |
1/3 cup canola oil |
1 tablespoon worcestershire sauce |
salad: |
1 pound fresh baby spinach |
1 can (14 ounces) bean sprouts, drained |
1 can (8 ounces) sliced water chestnuts, drained |
2 medium onions, sliced |
2 hard-cooked eggs, sliced |
1/4 cup real bacon bits |
Directions:
1. In a bowl, whisk the sugar, vinegar, ketchup, oil and Worcestershire sauce. Cover and refrigerate until serving.
2. In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, whisk the dressing and pour over salad; toss to coat. Sprinkle with bacon. Yield: 12 servings.
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