Ingredients
1/3 cup sugar1/3 cup white vinegar1/3 cup ketchup1/3 cup canola oil1 tablespoon Worcestershire sauceSALAD:1 pound fresh baby spinach1 can (14 ounces) bean sprouts, drained1 can (8 ounces) sliced water chestnuts, drained2 medium onions, sliced2 hard-boiled large eggs, sliced1/4 cup real bacon bits
Preparation
In a bowl, whisk the sugar, vinegar, ketchup, oil and Worcestershire sauce. Cover and refrigerate until serving.
In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, whisk the dressing and pour over salad; toss to coat. Sprinkle with bacon.
