Spinach Salad:
1 bag spinach
16 oz bean sprouts, drained
8 oz water chestnuts, drained and sliced
2 eggs, hard-boiled, chopped
5 slices bacon, fried crisp and crumbled
Dressing:
1 cup vegetable oil
1 tbsp Worcestershire sauce
¼ cup vinegar
⅓ cup catsup
½ cup brown sugar
1 onion, diced
Tear spinach into bite sized pieces and add remaining ingredients.
For dressing:
Mix all ingredients together.
Chill in refrigerator, and then pour over salad just before serving.
Sugar: 16g
:
Calcium: 54mg
Calories: 335kcal
Carbohydrates: 21g
Cholesterol: 40mg
Fat: 27g
Fiber: 2g
Iron: 2mg
Potassium: 356mg
Protein: 5g
Saturated Fat: 20g
Sodium: 205mg
Vitamin A: 2761IU
Vitamin C: 16mg
