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The Ladybugs' Recipes

Spinach Salad
From:  Kt

1/4 c
1 c
3/4 c
1/3 c
2 T
cider vinegar
oil (vegetable or olive)
Worchestershire sauce
medium onion - grated

10 oz
1 lb
2 cans
1 lb
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)

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!

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