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!!"
2lg. bunchesspinachwell washed and torn into bite size pieces
8slicesbaconcooked and cut up into small pieces
2c.fresh bean sproutswell washed
1(4 1/2 oz.) can water chestnutsthinly sliced
Salt and pepperto taste
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
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!