Tuesday, June 29, 2010

Asian Spinach Salad with a Twist

This recipe belongs to my friend MJ.  She invited me over to her house to prepare this salad for me to enjoy and share with all of you.  I hope you like it as much as I do.  I will be adding this to my list of my all time favorite salads.

Looks Fantastic!

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.
(her photo)


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!

The Recipe:

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

Happy Eating!

(Dressing is enough for 2 salads)

See tomorrow’s post for what I did with the left-over dressing!



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