Crisp Spinach Salad
1/2 cup peanut oil
1/2 cup rinsed and drained, minced onions
1/4 cup light brown sugar
1/4 cup wine vinegar
2 tablespoons catsup
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
6 cups washed, stemmed, and torn-up spinach
1 cup bean sprouts
1/2 cup sliced mushrooms
1/2 cup thinly sliced scallions
1/2 cup sliced water chestnuts
1/4 cup bacon bits
2 each chopped hard boiled eggs
1/4 cup dry roasted sunflower seeds
Combine oil, onions, brown sugar, vinegar, catsup, worcestershire sauce,
and dry mustard in a food processor process to a smooth puree.
Cover and set aside. Combine spinach, bean sprouts, mushrooms,
scallions, and water chestnuts-toss lightly to mix well.
Add dressing mixture-toss to moisten well. Garnish with bacon, egg, and sunflower seeds.
Serve at room temperature or slightly chilled.