Recipe - Tangy Spinach Salad

1 One half pound Fresh Spinach
8 ounce Fresh Bean Sprouts
8 One half ounce Can Water Chestnuts, drained
And cut or sliced up
5 sl Bacon, fried, drained and
Crumbled
2 HardCooked Eggs, cut or sliced up
2 tablespoon Sesame Seeds, toasted

TANGY SPINACH DRESSING
2/3 cup Salad Oil
One fourth cup Granulated Sugar
1/3 cup Catsup
One half cup White or Red Wine Vinegar
1/3 cup Green Onion, finely chopped
1 tablespoon Worcestershire Sauce

Trim and discard tough spinach stems. Rinse leaves and pat dry. Tear into
bitesized pieces. Layer the sprouts, water chestnuts and spinach into your
salad bowl (in that order, so that the spinach leaves won't get sorry from
being underneath the water chestnuts.) On top of the spinach leaves, add
the crumbled bacon and the chopped egg. Cover and refrigerate.

Combine all the dressing ingredients in a jar or bowl. Shake, or blend well
with a wire whip.

Just before serving, pour dressing over the salad and toss well. Sprinkle
on toasted sesame seeds and toss again.

Note: To toast sesame seeds, place in a small, heavy, ungreased skillet
over mediumhigh heat. Toast until you hear the seeds begin to pop, shaking
the pan to keep the seeds from scorching.

Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini