A Spinach Salad Not Soon Forgotten
Another hand-me-down recipe that has become one of our favorites--just the perfect blend of protein and vegetables with a sweet and tangy dressing. . . perfection!
Crunchy Spinach Salad
Add some Asian flair to all that spinach in your fridge.
- 2 quarts spinach (torn)
- 1 can bean sprouts (or 2 cups fresh bean sprouts)
- 1 can water chestnuts (sliced and drained)
- 4 eggs (hard boiled, chopped)
- 6 strips bacon (cooked and crumbled)
- 1 red onion (thinly sliced)
Dressing
- 1/2 cup honey
- 1/2 cup olive oil
- 1/3 cup apple cider vinegar
- 1/3 cup ketchup
- 1 Tbsp Worcestershire sauce
In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion.
In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix.
Just before serving, pour dressing over salad and toss.
