Spinach Salad With Sweet Sour Dressing

• 1 lb. fresh spinach
• 1 (16 oz.) can bean sprouts, drained
• 1 (8 oz.) can sliced water chestnuts, drained
• 8 slices bacon, cooked and crumbled
• 4 hard-cooked eggs, sliced
• 1/2 c. sugar
• 1 medium onion, grated
• 1/2 c. vegetable oil
• 1/3 c. catsup
• 1/4 c. red wine vinegar
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. sesame oil
• 1/2 tsp. salt

1. Remove stems from spinach; wash leaves thoroughly, and pat dry.
2. Tear into bite-size pieces.
3. Combine spinach, bean sprouts and next 3 ingredients; toss salad gently.
4. Chill.
5. Combine sugar and remaining ingredients in a jar.
6. Cover tightly and shake vigorously.
7. Chill.
8. Shake dressing well before pouring over salad; toss salad gently.
9. Yields 6 to 8 servings.

fresh spinach, bean sprouts, water chestnuts, bacon, eggs, sugar, onion, vegetable oil, catsup, red wine vinegar, worcestershire sauce, sesame oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616041 (may not work)