"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Suzanne Pittenger's Spinach Salad & Dressing Recipe

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This recipe for Suzanne Pittenger's Spinach Salad & Dressing, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Pittenger
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 bag of spinach
1 1/2 cups bean sprouts
1 can water chestnuts
4 hard boiled eggs/sliced
1/2 lb bacon fried crisp
1 medium purple or Vidalia onion, sliced thin


Dressing:
3/4 c. sugar
1/4 c. apple cider vinegar
1/4 c. oil
1/3 c.ketchup
1 tsp. salt
1Tbsp. Worcestershire sauce

Directions:
Directions:
Wash and stem the spinach. Combine with drained bean sprouts, drained water chestnuts. Add hard boiled egg slices and crumbled bacon. Garnish with onion slices.
Prepare the dressing:
Combine and heat until bubbly, the sugar apple cider and oil. Stir frequently as it is cooking. Remove from heat and add the ketchup, salt and Worcestershire sauce. Refrigerate dressing until ready to serve. Shake well and serve over salad and serve.

Personal Notes:
Personal Notes:
The red sweet-sour dressing just makes it!

 

 

 

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