Sweet & Savory Spinach Salad

By Foodiewife

This salad is long overdue for a more updated photo, so I apologize for it's lackluster appearance (this is from my old point-and-shoot camera). Still it's a one that I still enjoy. There are two versions, but my favorite is the one with bean sprouts and water chestnuts, because I love the crunchiness! The dressing is both savory with some sweet.

Ingredients

• SALAD VARIATION #1:
• 1 bag baby spinach
• 1 can bean sprouts, drained
• 1 can water chestnuts, drained
• 1 medium red onion, sliced thin
• 1/2 pound bacon, cooked crisp
• SALAD VARIATION #2:
• 1 bag baby spinach
• 3 to 4 hard boiled eggs, sliced thin
• 1/2 medium red onion, sliced thin (or to your personal taste)
• 1/2 pound bacon, diced and cooked crisp
• DRESSING:
• Makes approximately 2 cups of dressing
• 1/2 cup salad oil (I prefer Extra-Virgin Olive Oil)
• 1/2 cup white sugar
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 cup red wine vinegar

Preparation

Step 1

In a large bowl, combine the ingredients for your salad, set aside.

Dressing:

Cook the dressing ingredients until boiling. Remove from heat and allow to cool.

Dress the salad right before serving. I am careful not to overdress the salad. This makes a lot of dressing for leftovers.