Sprout Spinach Salad
|Spinach||1 1⁄4 Bunch (125 gm) (1 Large Bunch)|
|Fresh bean sprouts||1⁄2 Pound|
|Canned water chestnuts||6 Ounce, drained and sliced (1 Can)|
|Crispy cooked bacon strips||5 , crumbled|
|Salad oil||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Catsup||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Hard-cooked eggs||2 , sliced|
Remove and discard tough spinach stems.
Break leaves into bite-size pieces.
In a salad bowl, mix together spinach, bean sprouts, water chestnuts, and bacon.
Cover and refrigerate, if made ahead.
Combine oil, sugar, catsup, vinegar, onion, and Worcestershire; blend well.
Pour over spinach and toss gently until well mixed; season to taste with salt and pepper.
Garnish with sliced eggs.