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Spinach Salad
By Wendy Kennedy
Ingredients
1 10 oz bag of spinach (285 g)
1 cup fresh bean sprouts (250 ml)
2 large hard boiled eggs, chopped
4 bacon slices, cooked crisp and crumbled
1/2 cup thinly sliced red onion (125 ml)
Dressing
3 tbsp White vinegar (50 ml)
1/4 cup Sugar (60 ml)
1/4 tsp Salt (1 ml)
1 tsp Canola Oil (5 ml)
Cut or tear up spinach. Toss first 5 ingredients in a bowl.
Put dressing ingredients in a bowl & whisk until sugar is dissolved.
Pour dressing over salad. Toss. Serve.
TIP: Make extra dressing - it will keep in the fridge for several
weeks.
From
http://www.CanadianCountryGifts.com
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