These show all your different players, first - washed baby or regular spinach, second - remaining salad components and third - the dressing ingredients.
Whisk the salad dressing starting with the first ingredient, Crisco vegetable oil, sugar, vinegar, Worcestershire sauce, catsup, salt and chopped onion.
Start adding the other ingredients on top of spinach - drained water chestnuts and bean sprouts, sliced or chopped hard boiled eggs, crumbled crispy bacon.
Toss salad and serve in individual salad bowls,
drizzle with a little or a lot of dressing.
Each bite gets better and better and then, before you know it, it's all gone!
Asian Spinach Salad with a Twist
2 bags baby or regular spinach
2 (8 oz.) cans sliced water chestnuts, drained
1 (15oz.) can bean sprouts, drained
3 hard-boiled eggs (chopped or sliced)
5 strips crispy bacon, crumbled
Wash and dry spinach, remove coarse veins and stems. Place spinach in a large salad bowl. Begin adding remaining ingredients - water chestnuts, bean sprouts, eggs and bacon. Toss well and serve salad in individual salad bowls then drizzle with a little or a lot of dressing just before serving!
1 cup vegetable oil
¾ cup sugar
1/3 cup catsup
¼ cup vinegar
2 tablespoons Worcestershire sauce
1 medium onion, finely chopped
(Dressing is enough for 2 salads)
See tomorrow’s post for what I did with the left-over dressing!