CRUNCHY SPINACH SALAD
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
½ 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