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Recipe is easily divided in half.

2 bags of spinach
1/2 lb. bacon
2 hard-cooked eggs
1 10oz. can water chestnuts
1 cup fresh bean sprouts
1 red onion

Dressing:
1/2 cup salad oil
2 tbsp. red wine
1/3 cup catsup
1 tsp. A-1 sauce or Worcestershire sauce
1/4 cup cider vinegar
2 tbsp. sugar
1/2 tsp. salt
1 tsp. paprika

May be mixed and left overnight in refrigerator.

Wash spinach carefully and pat dry. Break off and discard stems. Tear into bite-sized pieces and place in bowl. Fry bacon until crisp and cut into small pieces. Slice eggs and water chestnuts. Slice the onion and separate into thin rings. Toss the ingredients together lightly. Just before serving, add the salad dressing and toss again.
 
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