Wilted Spinach Salad
|Spinach||8 Cup (128 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Bacon slices||4 , cut into small pieces|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
Tear spinach leaves into bite-size pieces; place in mixing bowl.
Add bean sprouts and water chestnuts.
In wok cook bacon pieces over medium heat till crisp; do not drain.
Add onion, vinegar, catsup, and sugar to wok.
Cook and stir till mixture is bubbly and heated through.
Remove from heat.
Add spinach mixture to wok, tossing till greens are slightly wilted and well coated.
Turn into serving bowl; serve at once.
Garnish with sliced hard-cooked egg, if desired.