Featured Recipe

- 12 oz spinach

- 1 can (8oz) water chestnuts

- 3 egss hard boiled

- 1 pound mushrooms, cleaned and sliced

- 1 cup fresh bean sprouts, rinsed and drained

- 3 slices bacon, cooked until crisp and finely crumbled

- 1 small red onion, thinly sliced

 

Dressing:

2 tbsp canola oil

2 tbsp sugar

1 tbsp ketchup

1/2 cup cider vinegar

2 tbsp Worcestershire sauce

 

Peel eggs and discard yolks of 2 of the eggs. Chop eggs.

Layer spinach, water chestnuts, mushrooms, bean sprouts, bacon, onion and eggs in large salad bowl.

Whisk together all dressing ingredients.

When ready to serve, toss salad with dressing (there will be more dressing than required - dressing can be refrigerated for up to 2 weeks) Makes 4 servings