Sweet & Savory Spinach Salad
This salad is long overdue for a more updated photo, so I apologize for it is lackluster appearance (this is from my old point-and-shoot camera). Still it is a one that I still enjoy. There are two versions, but my favourite is the one with bean sprouts and water chestnuts, because I love the crunchiness! The dressing is both savory with some sweet.
Ingredients
- SALAD VARIATION #1:
- 1 bag baby spinach
- 1 can bean sprouts, drained
- 1 can water chestnuts, drained
- 1 medium red onion, sliced thin
- 1/2 pound bacon, cooked crisp
- SALAD VARIATION #2:
- 1 bag baby spinach
- 3 to 4 hard boiled eggs, sliced thin
- 1/2 medium red onion, sliced thin (or to your personal taste)
- 1/2 pound bacon, diced and cooked crisp
- DRESSING:
- Makes nearly 2 cups of dressing
- 1/2 cup salad oil (I prefer Extra-Virgin Olive Oil)
- 1/2 cup white sugar
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 cup red wine vinegar
Details
Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from foodiewife-kitchen.blogspot.com
Preparation
In a large bowl, combine the ingredients for your salad, set aside.
Dressing:
Cook the dressing ingredients until boiling. Remove from heat and permit to cool.
Dress the salad right before serving. I’m careful not to overdress the salad. This makes plenty of dressing for leftovers.