Spinach Salad

11 ingredients
4 steps

Ingredients

  • 10 oz. bag fresh spinach
  • 8 oz. can water chestnuts, sliced
  • 14 oz. can bean sprouts, drained
  • 3 hard-boiled eggs, thinly sliced
  • 1/4 c. cider vinegar
  • 1 grated medium onion
  • 1 c. vegetable oil
  • 1/3 c. catsup
  • 2 Tbsp. Worcestershire sauce
  • 1/2 c. sugar
  • pinch of salt

Directions

  1. 1
    To blender, add vinegar and onion; grind.
  2. 2
    Add remaining ingredients and blend well.
  3. 3
    Refrigerate until ready to use. Remove stems from spinach and tear leaves into bite-size pieces. Add water chestnuts, bean sprouts and eggs in a large salad bowl. Toss well with dressing.
  4. 4
    Let stand about 15 minutes before serving to let flavors blend.

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