sketch of Bob above the Spinach Salad recipe.

BETTY’S SPINACH SALAD

1 pkg. (12 oz.) spinach
6 hard boiled eggs, sliced
1 can (6 oz.) bean sprouts, drained
1 can ( 6 oz.) water chestnuts, drained and sliced
1 lb. fried bacon, crumbled

SPINACH SALAD DRESSING:
1 c. salad oil
3/4 c. sugar
1/4 t. salt or to taste
1/3 c. ketchup
1/4 c. vinegar
1 T. Worcestershire sauce
1 small to medium onion, minced

Layer 1/2 the spinach onto the bottom of a glass bowl. Top with remaining ingredients and layer with the remaining spinach. Blend dressing ingredients and pour over. Refrigerate at least 1 hour.

Betty's Spinach Salad recipe is published in our February, 2012 Menu Minder, Issue #340.