"The belly rules the mind."--Spanish Proverb

Spinach and Sprout Salad Recipe

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This recipe for Spinach and Sprout Salad, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Milissa Hoxtell
Added: Friday, June 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 ounce) package fresh baby spinach, 3 cups torn leaf lettuce, 2 hard cooked eggs, chopped, 5 bacon strips, cooked and crumbled, 1 28 oz. can bean sprouts, drained, 1 (8 ounce) can sliced water chestnuts, drained, 1/2 cup chow mein noodles.
FRENCH DRESSING:
1/2 cup vegetable oil, 1/2 cup sugar, 1/3 cup ketchup, 2 tablespoons cider vinegar, 2 teaspoons Worcestershire sauce, 1/8 teaspoon salt, 1 small onion, cut into wedges.

Directions:
Directions:
In a large salad bowl, toss the spinach, lettuce, eggs, bacon, bean sprouts and water chestnuts. Sprinkle with chow mein noodles right before serving. In a blender, combine the dressing ingredients; cover and process until blended. Serve with salad.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a delicious salad. I found the recipe in the 2006 Taste of Home Cookbook. (The Bastian family's home was used by the company in creating catalogs/cookbooks). It was a hit with our whole family.

 

 

 

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