Crunchy Spinach Salad
Yield
8 servingsPrep
20 minCook
?Ready
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
spinach
fresh torn |
*
|
| 2 | cups |
mung 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 |
onions
thinly sliced |
|
| Dressing | |||
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
vegetable oil
|
|
| ⅓ | cup |
vinegar
|
|
| ⅓ | cup |
ketchup
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
spinach
fresh torn |
*
|
| 473 | ml |
mung bean sprouts
fresh or, 16 ounces bean sprouts, drained |
|
| 231.2 | ml/g |
water chestnuts
drained, sliced |
|
| 4 | large |
eggs
hard-cooked, chopped |
|
| 6 | each |
bacon
strips, cooked and crumbled |
*
|
| 1 | small |
onions
thinly sliced |
|
| Dressing | |||
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
vegetable oil
|
|
| 79 | ml |
vinegar
|
|
| 79 | ml |
ketchup
|
|
| 15 | ml |
worcestershire sauce
|
|
Directions
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.
