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8 servings
suggest servings
| 2 | quarts | spinach | fresh torn |
| 2 | cups | bean sprouts | fresh or, 16 ounces bean sprouts, drained |
| 8 | ounces | water chestnuts | drained, sliced |
| 4 | large | eggs | hard-cooked, chopped |
| 6 | each | bacon | strips, cooked and crumbled |
| 1 | small | onion | thinly sliced |
| Dressing | |||
| 1/2 | cup | brown sugar | packed |
| 1/2 | cup | vegetable oil | |
| 1/3 | cup | vinegar | |
| 1/3 | cup | ketchup | |
| 1 | tablespoon | worcestershire sauce | |
In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion.
In a bottle or jar, combine all dressing ingredients.
Cover and shake well to mix.
Just before serving, pour dressing over salad and toss.
| % Daily Value* | |
| Total Fat 17.0g | 26% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 170mg | 7% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 0.0g | 1% |
| Sugars 3.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 5% | Vitamin C | 23% | |
| Calcium | 3% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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