Super Spinach Salad

This tart and tangy salad is sure to be the hit of your holiday dinner, but don’t save it just for special occasions. Make a double recipe of the dressing and keep half in your fridge so you can whip up this salad whenever you feel like it. The flavors will blend and intensify!

Salad
1 pound washed fresh spinach
1 can bean sprouts, drained
1 can sliced water chestnuts, drained
3 hard cooked eggs, chilled and sliced
6 to 8 slices bacon, crisply fried and crumbled

Dressing
1 cup oil
¾ cup sugar
⅓ cup catsup
½ teaspoon salt
¼ cup vinegar
1 tablespoon Worcestershire sauce
1 medium onion, grated

Directions:

1. Combine spinach, bean sprouts, and water chestnuts in salad bowl.

2. Sprinkle with crumbled bacon.

3. Arrange sliced hard cooked eggs over top of salad.

4. Combine dressing ingredients in a screw-top jar. Shake well to combine.

5. Pour dressing over salad just before serving.

Yield: 6 to 8 servings