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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is winner! It's just a fantastic, refreshing, and tasty, and it's easy. Source: Bon Appetit Barbecue edition. They're not often wrong! Ingredients:
1/2 cup vegetable oil |
1/2 onion, cut into 1-inch chunks |
1/4 cup brown sugar, firmly packed |
1/4 cup red wine vinegar |
2 tablespoons catsup |
1 teaspoon worcestershire sauce |
1 teaspoon dry mustard |
4 slices bacon |
1 bunch spinach, washed, trimmed, and torn into bite-size pieces |
1 1/2 cups bean sprouts (or your favorite sprouts) |
6 mushrooms, sliced |
4 green onions, sliced |
1/2 cup water chestnut, canned, sliced |
2 hard-boiled eggs, chopped |
1/4 cup dry roasted sunflower seeds |
Directions:
1. Puree first ingredients in blended or processor until smooth and emulsified . Set dressing aside.
2. Cook bacon in heavy medium skillet over medium heat until crisp. Drain bacon on paper towels. Crumbled. Combine spinach and remaining ingredients in a large bowl. Add enough dressing to season to taste. Toss well. Garnish salad with bacon and serve.
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