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Christmas Spinach Salad Recipe

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This recipe for Christmas Spinach Salad, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sean Mulvaney
Added: Friday, June 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 bag of spinach,
12 oz can of bean sprouts,
3 hard boiled eggs,
1 small can of water chestnuts,
Ten slices of bacon

Salad Dressing:
3/4 cup of sugar,
1/2 teaspoon of salt,
2 teaspoons of Worcestshire,
1/4 cup of vegetable oil,
1/3 cup of Heinz ketchup,
1/2 cup of vinegar,
1/4 cup of graded/shredded onions,

Directions:
Directions:
Combine salad dressing ingredients into a large plastic container (shake vigorously to mix).
Wash bean sprouts thoughly with cold water and damp with paper towel to dry.
Chop 3 hard boiled eggs.
Cook bacon and crumble into bacon bits

In a large salad bowl, combine spinach, bacon bits, chopped hard eggs, water chestnuts, and bean sprouts with salad dressings. This works best if you do in two batches, mixing ingredients together, and dividing serving portions into individual small bowls.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes? (if organized like Mom)
Personal Notes:
Personal Notes:
Note: using a grater to shred the onion gives this dressing a good texture so avoid mincing if you can.
Be careful to go easy on the dressing because otherwise the salad becomes too soggy.
Dressing can be prepared night before along with bacon and eggs to make it easier the day of the meal.
Salad dressing can be used for up to a week.

 

 

 

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