Ingredients
1 10 oz. pkg. Baby Spinach
1 cup Fresh Bean Sprouts
1 6 oz. can Water Chestnuts, sliced and drained
2 whole Eggs, boiled and chopped, optional
8 slices Bacon, fried and crumbled
1 recipe of Asian Salad Dressing
1 cup Salad Oil
1/3 cup Ketchup
1/4 cup Vinegar
2/3 cup Sugar
1 tbsp. Worcestershire Sauce
1 dash Salt
1 medium Onion, thinly sliced
Preparation
Make the Asian Dressing the day before serving the salad. Put all ingredients for the salad dressing into a blender and blend until smooth. Let stand over night in refrigerator covered.
Toss spinach, bean sprouts and water chestnuts with Asian Salad Dressing. Just before serving sprinkle with eggs and bacon bits.
