Fresh Spinach Salad


  • ½ cup white sugar
  • ½ cup white vinegar
  • 1 cup vegetable oil
  • 2 tablespoons Worcestershire sauce
  • ⅓ cup ketchup
  • 1 small onion, chopped
  • 5 slices bacon
  • 3eggs
  • 1 pound fresh spinach – rinsed, dried and torn into bite size pieces
  • 1 (4 ounce) can sliced water chestnuts, drained
  • Directions

  • Step 1

    In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth.Set aside.


  • Step 2

    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

  • Step 3

    Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

  • Step 4

    In a large bowl, toss together the spinach, water chestnuts, bacon and eggs.Serve with the dressing.

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