| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Salads, Kooknet |
8 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
TANGY SPINACH DRESSING
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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