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Fresh Spinach Salad Recipe

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

Mary Frances Taylor


Fresh spinach, 1/2 lb. bag
Water chestnuts, 8 oz can, sliced and drained
Bean sprouts, 14 oz can, drained
Bacon, 1 lb. cooked crisp and chopped
Eggs, 3 hard-boiled and chopped (or may use
mandarin oranges instead)
Dressing: (Make ahead and chill)
Vegetable oil, 1 cup
Sugar, 3/4 cup
Catsup, 1/4 cup
Cider vinegar, 1/4 cup
Worcestershire sauce, 1 Tbsp.
Green onions, 4 thinly sliced

Toss salad ingredients together. Add dressing just
before serving.




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