cider vinegar oil (vegetable
or olive) sugar ketchup Worchestershire sauce medium onion - grated
Salad:
10 oz 1 lb 2 cans 1 lb 6
1 pkg
fresh or packaged spinach -
wash, remove stems and break up fresh bean sprouts (do NOT used canned) (6 oz cans) sliced water chestnuts, drained
bacon - cooked, well drained, crumbled hard boiled eggs, chopped sliced almonds (if desired)
Procedure:
1. Combine dressing ingredients and refrigerate for at least 24 hours before serving. 2. Shake well when
using. 3. Combine salad ingredients just before serving, if possible, to retain crispness. 4. Stir well
to coat the spinach with the egg yolk. 5. The dressing can be added to the salad at serving, or kept on the side.
This salad is really good...and I don't like spinach salads normally!
