| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bag spinach |
| 1 |
cn |
Bean sprouts |
| 1 |
cn |
Water chestnuts; sliced thinly |
| 2 |
|
Hard boiled eggs; chopped |
| 8 |
sl |
Bacon; fried crisp, crumbled |
| 1 |
c |
Oil |
| 3/4 |
c |
Sugar |
| 1/3 |
c |
Catsup |
| 1/4 |
c |
Vinegar |
| 1 |
sm |
Onion; chopped |
| 2 |
tb |
Worcestershire sauce |
|
|
Salt to taste |
INSTRUCTIONS
DRESSING
Wash and drain spinach. Dry well. Drain bean sprouts. Chill all
ingredients well. Before tossing, cut spinach in 1-1/2 inch strips and toss
with rest of ingredients. Add dressing and toss again. Everything should be
ice cold.
Dressing: Blend all ingredients for dressing together and chill.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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