Baby Spinach Salad
4 rashers bacon (chopped and cooked)
1 small tin sliced waterchestnuts
cubed tasty cheese
4 hard boiled eggs
3 bunches baby spinach
mushrooms and cucumber (optional)
One cup of oil ( I use half a cup)
1/4 cup of tomato sauce
1/4 cup of brown sugar
1 tbs of worstershire sauce
1/2 cup of white sugar
1 small onion finely chopped
- Arrange spinach leaves in large salad bowl and top with halved tomatoes, quartered mushrooms, sliced waterchestnuts, cubed tasty cheese, hard boiled eggs quartered lengthwise and chopped cucumber.
- Sprinkle cooked bacon all over.
- Mix all dressing ingredients together in a jar and pour a little over prior to serving.
I find this makes a large amount of dressing so I usually keep the leftover in the fridge and make the salad again the following week.