Recipe 1221 - Spinach Salad
Recipe 1221 - Spinach Salad
(by Shirley McNevich)
1 container fresh spinach (washed and broken into bite sized pieces)
3 hard boiled eggs (peeled and chopped)
2 small cans sliced water chestnuts (drained)
5 slices cooked bacon (crumbled)
1 cup bean sprouts (drained)
Dressing: 1 cup canola oil; 1/2 to 1 onion (chopped); 1/3 cup Heinz ketchup;
1 TBSP Worcestershire sauce; 3/4 cup white sugar; 1/4 cup cider vinegar
In a bowl add canola oil, ketchup, Worcestershire sauce, white sugar and
cider vinegar--stir to mix. Add the chopped onion to the dressing (optional)--
stir. In a large salad bowl layer the ingredients--spinach first, then chopped
eggs, then sliced water chestnuts, then crumbled bacon, then bean sprouts--
refrigerate the salad and the dressing separately until ready to serve. When
ready to serve pour dressing on top of salad and toss all ingredients until
coated.
Continue to:
Other Recipes:
- 1046 - Chocolate Coffee Cake
- 1149 - Chocolate Meringue Pie
- 1009 - Vanilla Pie
- 1236 - Microwave Baked Beans
- 1019 - Lemon Cake Squares
- 1217 - Macaroni and Egg Salad
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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