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Crunchy Spinach Salad
6 cups fresh torn spinach
1 can (16 oz) bean sprouts, drained OR 2 cups fresh been sprouts
1 can (8 oz) sliced water chestnuts, drained
4 hard-boiled eggs, chopped
6 bacon strips, cooked and crumbed
1 small onion, thinly sliced
Dressing:
1/2 cup packed brown sugar
1/2 vegetable oil
1/3 cup vinegar
1/3 cup ketchup
1 T Worcestershire sauce
In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs,
bacon and onion.
In a bottle or jar, combine all dressing ingredients. Cover and shake
well.
Just before serving, pour dressing over salad and toss.
   
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