Spinach Salad with Sweet and Sour Dressing

spinach salad


5 to 8 ounces fresh spinach
1 cup bean sprouts, fresh or canned drained well (optional)
1 can water sliced chestnuts, rinsed and drained
3 hard-boiled eggs, sliced
1 to 2 cups sliced mushrooms
1/2 pound bacon, cooked and crumbled
Freshly ground black pepper (optional)


1 cup vegetable oil
1/4 cup red wine or white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/3 cup ketchup
1 tablespoon minced onion
1/4 cup sugar


Shake up dressing ingredients in a jar. Toss salad ingredients together in a big bowl. Drizzle some of the dressing over the salad and toss to coat. Season salad with some extra ground fresh pepper if you like. Extra dressing keeps in the fridge for a week.

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