"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

SPINACH SALAD Recipe

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This recipe for SPINACH SALAD, by , is from The Keep Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Keep

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Fresh Spinach
1 Can Bean Sprouts (drained)
1 Can Water Chestnuts (drained & chopped)
1 Red Onion (chopped)
Bits of Fried Bacon
3 Hard Boiled Eggs

DRESSING:
1/2 C. Olive Oil
1/4 c. Catsup
1/2 c. Sugar
1/4 c. Red Wine Vinegar
2 tbsp. Worcestershire Sauce

Directions:
Directions:
Cut spinach into bite size pieces. Add remaining salad ingredients and toss. Mix dressing ingredients together and bring to a boil over med. heat. Pour over spinach and toss until all is coated and slightly wilted. Chop boiled egg and add to salad along with bacon pieces. I also sometimes top with croutons.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Dressing will keep well in refrigerator if you prefer to make smaller or individual salads.

 

 

 

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