Spinach & Sprout Salad

Serves 4

This is a another very easy and fast salad to make, especially if using pre-washed and packaged spinach and have hard boiled eggs on hand. Fresh bunches of spinach invariably are loaded with sand or dirt and require a thorough washing. Choosing “baby” spinach will give you smaller, tenderer leaves. The dressing is very good also, in fact my wife is always pleased this recipe makes extra dressing, just to have some on hand.

2 bags ( 6oz. ea.), packaged baby spinach
½ lb.fresh bean sprouts
1 can sliced water chestnuts, drained
5 strips bacon
2 eggs, hard boiled and roughly chopped
Dressing
2/3 cup canola oil
1/3 cup sugar
1/3 cup catsup
1/3 cup red wine vinegar
1/3 cup minced onion
2 tsp. Worcestershire
salt and pepper, to taste

Slice the bacon into ¼ inch slices crosswise and fry until crisp, drain on paper towels. Divide the spinach between four individual salad plates. Top with bean sprouts, water chestnuts and bacon. Drizzle about an ounce of dressing on each salad. Garnish with chopped egg.

TG
06/91