2 10-oz. bags fresh spinach, large stalks removed
1 7-oz. can sliced water chestnuts, drained
3 hard-cooked eggs, sliced
1 8-oz. can bean sprouts, drained (or 2 c. fresh sprouts)
1 medium red onion, thinly sliced
1/2 lb. bacon, cooked crisp and crumbled
Dressing:
1 c. salad oil
1/4 c. cider vinegar
1/3 c. ketchup
1/3 c. sugar
2 T. salt, or to taste
1 T. worcestershire sauce
In a large bowl, combine salad ingredients except for bacon. Chill until serving time. In jar, combine dressing ingredients and shake well. To serve, add dressing and bacon to salad and toss to mix. Serves 10.
Marilyn Willis, Sandusky
