Sunday, October 2, 2011

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.
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.

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.
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