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Spinach Salad Orientale
Salad:
3 Heads spinach, washed and drained
1 cup Sliced water chestnuts
3 Eggs, hard boiled, chopped
1 cup Fresh bean sprouts
4 Slices bacon, cooked and Crumbled |
Dressing:
1 cup Sunflower oil
3/4 cup Chopped onion
1 Tbsp. Worcestershire sauce
1/4 cup Red wine vinegar
1/2 cup Sugar
1 tsp. Salt
1/3 cup Catsup |
Mix all dressing ingredients together first, and refrigerate. Mix salad together.
Just before serving, toss salad with dressing. Serve.
(6 servings)
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