Spinach Salad...

The oriental way

This spinach salad, has bean sprouts and water chestnuts in it, and a easy dressing to make.

Spinach should be washed thoroughly in plenty of cool water to remove all traces of dirt or sand. Remove the stems.

All greens, including prepackaged salad mixed, must be washed before serving. Change the water as often as necessary until no traces of dirt, grit or sand are visible in the rinsing water.

A key piece of equipment in salad making is the spinner, this tool will force to spin the water away from the greens, so that they have a better flavor and dressing clings evenly to the salad.


  • 2 bag fresh spinach (450 g each)
  • 2 cups bean sprouts fresh or can
  • 2 can water chestnuts drained and thinly sliced
  • 4 hard-cooked eggs chopped
  • 2 cups sliced fresh mushrooms
  • 6 slices bacon, cooked crisp and crumbled or 1 pkg bacon bits


  • 1 cup vegetable oil
  • 1/3 cup sugar
  • 1/3 cup catsup
  • ½ tsp salt
  • 1/3 cup vinegar
  • 2 tsp worcestershire sauce
  • 1 small onion, chopped

    Puree all ingredients in blender until smooth.

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