Salads: Spinach Salad

Recipe Contest for March Sponsored By Bead Girl Creations

Spinach Salad

Salad:
1 lrg bunch or 1 ready bag of spinach
1 can sliced water chestnuts, drained
1 small or 1/2 large red onion chopped
1 pkg sliced mushrooms or 8-10 whole sliced
2 hard boiled eggs, chopped or sliced
1/2 to 1 lb bacon, up to you.
Place all ingredients in very large bowl and toss with the dressing.

Dressing:
1/2 cup vegetable or canola oil (olive oil is too light)
1/2 cup sugar
1/4 cup ketchup
1/4 cup red wine vinegar
2 tbs Worcestershire sauce
These are approx,� you can make sweeter or tangier to taste.

Place all ingredients except oil in small saucepan on medium heat.� Whisk to incorporate.� Slowly drizzle oil into pan, whisking the entire time.� Whisk one more minute.� Bring mixture to a boil and immediately remove from heat.� Whisk one more time.� Allow to cool somewhat then whisk again.� You can put directly on salad when warm and serve immediately or make dressing 1 day ahead and store in fridge in a plastic liquid container and shake well just before serving. For variation, sometimes I add 1/2 cup bean sprouts or one can of them or chopped cauliflower for extra crunch.� Enjoy!

Submitted By: Kathy Everman

I’m a mother of two girls.� Victoria is almost 8 and Vanessa is 3.� We live in Indiana, with my husband David.� I am a virtual assistant, direct sales rep and more.� I love to cook so when I tried this salad I knew I had to have the recipe and thought it would be great for sharing.

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