Kona Salad
Recipe from Veralene Hillis - This delicious salad was served at the Country Gentleman Restaurant in Everett Washington many, many, years ago. My mother in-law says, "The dressing is simply the BEST!!"
Servings: 4
Ingredients
- 2 lg. bunches spinach well washed and torn into bite size pieces
- 8 slices bacon cooked and cut up into small pieces
- 2 c. fresh bean sprouts well washed
- 1 (4 1/2 oz.) can water chestnuts thinly sliced
- DRESSING :
- 3/4 c. salad oil
- 1/4 c. sugar
- 1 tsp. Worcestershire sauce
- 1 T. onion grated
- 1/4 c. white vinegar
- 1/3 c. ketchup
- Salt and pepper to taste
Instructions
- In a large bowl, gently toss together spinach, bacon bean sprouts and water chestnuts.
- In a small bowl, whisk together dressing and pour over salad, toss lightly. Serve at once
Notes
UPDATE: This recipe is over 35 years old. It is very hard to find bean sprouts due to the bacteria outbreak of salmonella, listeria and E. coli. I have omitted the bean sprouts and added 3 chopped hard boiled eggs and 2 sliced green onions to the recipe as pictured above. Do not skip the dressing, it's absolutely delicious!
I have the kona dressing recipe from the Country Gentleman Restaurant. It calls for wine vinegar. I guess it’s preference. Whatever, I love the spinach salad.
Hi Patricia, I’m going to try it with wine vinegar next time. It really is/was the BEST spinach salad and dressing EVER!
Amazing! The Country Gentleman Restaurant is a wonderful memory from my teenage years. My mom told the owner how much she loved the spinach salad so he brought her out the recipe. We had it every Christmas until she passed away a few years ago. You are right, the dressing is fantastic!
Wow, Roxanne, very similar story. My mother-in-law was also given the recipe. We must have grown up in the same area, small world!