Spinach Salad
4 cups spinach leaves
1 head butter lettuce, in bite size pieces
½ cup bean sprouts
1 small tin water chestnuts, drained
½ cup bacon, cooked and crumbled
Dressing:
½ cup (125ml) light olive oil
¼ (60ml) cup tomato sauce or ketchup
1 tsp (5ml) Worcestershire sauce
2 Tbs (50ml) vinegar
1 small onion, grated
Mix together the dressing ingredients and let sit for 1 hour. Assemble salad ingredients and toss with dressing just before serving.
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