INGREDIENTS

INSTRUCTIONS

SWEET AND SOUR DRESSING
THE SALAD ITSELF
In the last two years I have asked twice for recipes for a bright red sweet
and sour salad dressing and you people have sent me lots. Well I finally
found the recipe of my dreams. It was in the Pillsbury Cook book as a
dressing for Spinach. I posted it on my web site but thought you all might
like a copy. So here is
I enjoy making my own Salad Dressings. They taste so much better then
anything you buy in the store. And they are fairly easy to make. This
recipe calls for a home made dressing but you could use a bottled Russian
if you are in a hurry. But it will not be as good.
Dressing: Dump everything into a small jar and mix well, best if made a few
hours or the day before. This fits perfectly into a Lipton Ice Tea Mix jar.
(85 gm)
The Salad itself: Early in the day, I cut up the bacon and cook it, boil
the eggs when they cool, shell and cut up into ity bitty chunks (the egg
not the shell). Keep the white and the yellow kinda separate. (it looks
better) wash the lettuce if you want to. Down here we have to. Wrap the
ingredients in saran wrap, put the lettuce into a plastic bag and put into
the fridge to cool.
When you are ready, dump the lettuce into a nice bowl, wash the bean
sprouts and pour them over the lettuce arranging nicely, Next layer the egg
whites, then layer the egg yokes, then the bacon, and lastly pour some of
the dressing over the salad and put on the table. I love lots of dressing
and some people don't so I always put a little on the salad and then serve
extra dressing in a gravy boat. You can also do on individual bowls if you
would rather, that stops greedy people from grabbing all the bacon.
:-)
If there is any left over salad its great the next day,, a bit wilted but I
love it.
Posted to KitMailbox Digest  by "AcaGordie" <gordon@acanet.com.mx> on Aug
20, 1998, converted by MM_Buster v2.0l.

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