Crisp Spinach Salad
Crisp Spinach Salad
1/2 cup peanut oil
1/2 cup rinsed and drained, minced onions
1/4 cup light brown sugar
1/4 cup wine vinegar
2 tablespoons catsup
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
6 cups washed, stemmed, and torn-up spinach
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1 cup bean sprouts
1/2 cup sliced mushrooms
1/2 cup thinly sliced scallions
1/2 cup sliced water chestnuts
1/4 cup bacon bits
2 each chopped hard boiled eggs
1/4 cup dry roasted sunflower seeds
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Combine oil, onions, brown sugar, vinegar, catsup, worcestershire sauce, and dry mustard in a food processor
process to a smooth puree. Cover and set aside. Combine spinach, bean sprouts, mushrooms, scallions, and
water chestnuts-toss lightly to mix well. Add dressing mixture-toss to moisten well. Garnish with bacon,
egg, and sunflower seeds. Serve at room temperature or slightly chilled.
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