Recipe: Spinach Salad with Dressing

As I have said before and am going to say again, I love salads, particularly lettuce salads. They are so versatile and can have them for a side or main dish and can pile on the toppings or have it plain. Almost every dinner meal I make a salad but always ends up being the standard green salad with a few toppings  (tomatoes, cucumbers, croutons), with our preferred salad dressings of Lighthouse Bleu Cheese and Lighthouse Caesar dressing.

This salad is a nice change, fresh, and has a nice crispy, satisfying crunch to it.

Salad

1 bag of fresh spinach

1 cup of bean sprouts

4 slices of bacon, cooked and broken into small pieces

½ cup slivered almonds

1 small can of water chestnuts, optional.

Place all ingredients in a big bowl and set aside.

Dressing

½ cup vegetable oil

2 Tablespoons red wine vinegar

2 Tablespoons ketchup

1/3 cup sugar

2 small green onions, finely chopped

Place all ingredients into a jar with a tightly fit lid.

Shake to combine.

Chill in refrigerator for 1 hour.

Mix dressing and salad and serve immediately.

Makes 4-6 servings.