Food
Spinach Salad Oriental
By Yankee Magazine|Jan 05 2007|
Yield
6
Ingredients
4 strips bacon, cooked & crumbled
1 cup oil
1 tbsp worcestershire sauce
1/4 cup red wine vinegar
1/2 cup sugar
1 tsp salt
1/3 cup catsup
1 lb fresh spinach
1 cup water chestnuts, sliced
3 hard boiled eggs, chopped
1 cup bean sprouts
Instructions
Cook bacon til crisp; drain. Crumble and set aside. Mix oil, worchestershire, red wine vinegar, sugar, salt and catsup. Chill.
In large bowl toss trimmed spinach, water chestnuts, chopped eggs and bean sprouts. Toss with the dressing. Sprinkle bacon on top.
