Spinach Salad with Sweet-Sour Dressing |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound fresh spinach | 1 (16-ounce) can bean sprouts, drained | 1 (8-ounce) can sliced water chestnuts, drained |
| 8 slices bacon, cooked and crumbled | 4 hard-cooked eggs, sliced | 1/2 cup sugar |
| 1 medium onion, grated | 1/2 cup vegetable oil | 1/3 cup catsup |
| 1/4 cup red wine vinegar | 2 tablespoons Worcestershire sauce | 1 tablespoon sesame oil |
| 1/2 teaspoon salt | ||
| 1 | Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-size pieces. Combine spinach, bean sprouts, and next 3 ingredients; toss salad gently. Chill. Combine sugar and remaining ingredients in a jar. Cover tightly, and shake vigorously. Chill. Shake dressing well before pouring over salad; toss salad gently. |