- 1 bag freshly cleaned spinach leaves, stemmed and torn
- 1 small bag beansprouts, cleaned
- 1 small can water chestnuts, drained
- 2 shelled hard-boiled eggs, sliced
- Well-drained freshly-made bacon crumbs
- 1 small can mandarin orange segments, drained
Salad Dressing
- 1 cup [250 mL] oil
- 3/4 cup [150 g] sugar
- 1/4 cup [60 mL] red wine vinegar
- 1/8 cup [30 mL] catsup
- 1 medium-size onion, finely chopped
- 2 teaspoons [10 mL] Worcestershire sauce
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- Well beat together all salad dressing ingredients.
- Refrigerate salad dressing for approximately 2 hours, before serving.
- A little before serving, delicately yet well mix together all salad ingredients [torn spinach leaves, cleaned beansprouts, drained water chestnuts, hard-boiled egg slices, bacon crumbs and drained mandarin orange segments] into a salad bowl.
- Just before serving, pour salad dressing all over salad; stir to coat all ingredients.
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