CRUNCHY SPINACH SALAD

 

 

2 Quarts to 1 lb. Raw Spinach Leaves, washed, drained, torn into bite sized pieces ,

then chilled

4 6 Slices Bacon, cooked crisp and crumbled

2 4 Hard Cooked Eggs, chopped

5 6 Fresh Mushrooms, thinly sliced

1 Can (8 oz.) Sliced Water Chestnuts, drained

1 Can (16 oz.) Bean Sprouts, drained, or 2 Cups Fresh Bean Sprouts

 

DRESSING

 

 

Bacon Drippings and enough Salad Oil to make cup

Cup Packed Brown Sugar

1/3 Cup Cider Vinegar

1/3 Cup Ketchup

1 Tablespoon Worcestershire Sauce

1 Small Onion, or , 3 to 4 Green Onions and Tops, cut up

 

 

In a Bottle or Jar, combine all dressing ingredients; shake well to mix. Set aside.

In a large salad bowl, toss all salad ingredients.

Just before serving, pour dressing over salad and toss.

 

Yield: 8 servings

 

 

 

 

Stephanie Desormeaux