Classic Tangy Spinach Salad

Classic Tangy Spinach Salad

Salad Ingredients:

2 lg. bags of baby spinach; washed, dried, and carefully torn

1 can (16 oz.) sliced water chestnuts, drained

2 c. fresh fresh bean sprouts, washed

4-6 hard cooked eggs, peeled and diced

10 slices of well cooked / crunchy bacon, crumbled into pieces

1 sm. red onion, very thinly sliced into slivers.

10 thinly sliced mushrooms (optional)

Dressing Ingredients:

½ c. brown sugar

1/3 c. cider (or other) vinegar

1 T Worcestershire Sauce

½ c. olive oil

1/3 c. ketchup

(shake and chill)

Directions:

·      Wash, dry, and tear the spinach. Place it in a large salad bowl.

·      Add the water chestnuts, bean sprouts, eggs, bacon, red onion, and mushrooms (if using).

·      In a jar or small bowl, combine all dressing ingredients. Shake or whisk well until blended, then chill until ready to use.

·      Just before serving, pour the dressing over the salad.

·      Toss lightly to coat and serve immediately.