SPINACH SALAD

1 lb. fresh spinach
½ lb. mung bean sprouts
1 small can sliced water chestnuts
3-4 hard-boiled eggs
8 slices cooked bacon, crumbled (or Bacos)

DRESSING - mix in blender
1 c. canola oil
½ c. sugar
1/3 c. ketchup
1 T. Worcestershire
¼ c. red wine vinegar
1 medium onion, minced


In fond memory of Pat Beasley, who shared this recipe.
 

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