Title: TANGY SPINACH SALAD
Categories: Salads, Kooknet
Yield: 8 servings

1 1/2 lb Fresh Spinach
8 oz Fresh Bean Sprouts
8 1/2 oz Can Water Chestnuts, drained
And sliced
5 sl Bacon, fried, drained and
Crumbled
2 Hard-Cooked Eggs, sliced
2 tb Sesame Seeds, toasted

——————TANGY SPINACH DRESSING——————
2/3 c Salad Oil
1/4 c Granulated Sugar
1/3 c Catsup
1/2 c White or Red Wine Vinegar
1/3 c Green Onion, finely chopped
1 tb Worcestershire Sauce

Trim and discard tough spinach stems. Rinse leaves and
pat dry. Tear into bite-sized pieces. Layer the
sprouts, water chestnuts and spinach into your salad
bowl (in that order, so that the spinach leaves won’t
get sorry from being underneath the water chestnuts.)
On top of the spinach leaves, add the crumbled bacon
and the chopped egg. Cover and refrigerate.

Combine all the dressing ingredients in a jar or bowl.
Shake, or blend well with a wire whip.

Just before serving, pour dressing over the salad and
toss well. Sprinkle on toasted sesame seeds and toss
again.

Note: To toast sesame seeds, place in a small, heavy,
ungreased skillet over medium-high heat. Toast until
you hear the seeds begin to pop, shaking the pan to
keep the seeds from scorching.

Source: Medford Mail Tribune, 7 December 1993 Typed by
Katherine Smith

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