Spinach Salad with Hot Bacon Dressing
4 cups fresh spinach
1/2 cup fresh or canned (drained) bean sprouts
1 (1oz.) can water chestnuts, drained & sliced
2/2 cup fresh sliced mushrooms
3/4 cup shredded cheddar cheese 1 hard cooked egg, sliced
4/8 cup cooking oil
5/8 cup ketchup
6/8 cup vinegar
7/8 cup finely chopped onion 1 tbsp. barbecue sauce 1 tbsp.
sugar 1 tbsp. steak sauce
8/2 tbsp. Worcestershire sauce
9/8 tsp. Tabasco sauce 3 strips bacon
Tear spinach into bite size pieces, add bean sprouts, water
chestnuts, mushrooms, cheese and eggs. Cover and
refrigerate. Combine oil, ketchup, vinegar, onion, barbecue
sauce, sugar, steak sauce, Worcestershire sauce and Tabasco
sauce in glass jar, cover and shake well. Refrigerate. Cook
bacon in skillet until crisp. Remove and drain on paper
towels. Pour off all but 2 tablespoons bacon drippings. Stir
in dressing mixture and cook over medium heat until mixture
simmers. Add bacon to salad. Pour dressing over salad and
toss lightly, but well.
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