Friday, August 13, 2010

Spinach Salad

1 bunch spinach
1 8 ounce can water chestnuts (slivered)
6 slices bacon, fried crisp and crumbled
4-6 thinly sliced green onions

1/4 c sugar
1/2 c oil
2 1/2 tsp ketchup
2 1/2 tbls vinegar
1 tbls Worchestershire sauce

Mix dressing ingredients and set aside. Mix remaining ingredients in a bowl; toss with dressing.

Source: Anoka County 4-H cookbook, p. 296

Notes: When we made this tonight, we made a couple substitutions: no green onion and water chestnuts, instead some chives and 2 sliced, hard-cooked eggs.
Also, I think there's too much dressing for the amount of salad, so I begin by pouring 1/2-2/3 of it on. That's typically enough unless you make a huge batch.

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