---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TANGY SPINACH SALAD
  Categories: Salads, Kooknet
       Yield: 8 servings
  
   1 1/2 lb Fresh Spinach
       8 oz Fresh Bean Sprouts
   8 1/2 oz Can Water Chestnuts, drained
            And sliced
       5 sl Bacon, fried, drained and
            Crumbled
       2    Hard-Cooked Eggs, sliced
       2 tb Sesame Seeds, toasted
 
 ------------------TANGY SPINACH DRESSING------------------
     2/3 c  Salad Oil
     1/4 c  Granulated Sugar
     1/3 c  Catsup
     1/2 c  White or Red Wine Vinegar
     1/3 c  Green Onion, finely chopped
       1 tb Worcestershire Sauce
  
   Trim and discard tough spinach stems. Rinse leaves and
   pat dry. Tear into bite-sized pieces. Layer the
   sprouts, water chestnuts and spinach into your salad
   bowl (in that order, so that the spinach leaves won't
   get sorry from being underneath the water chestnuts.)
   On top of the spinach leaves, add the crumbled bacon
   and the chopped egg. Cover and refrigerate.
   
   Combine all the dressing ingredients in a jar or bowl.
   Shake, or blend well with a wire whip.
   
   Just before serving, pour dressing over the salad and
   toss well. Sprinkle on toasted sesame seeds and toss
   again.
   
   Note: To toast sesame seeds, place in a small, heavy,
   ungreased skillet over medium-high heat. Toast until
   you hear the seeds begin to pop, shaking the pan to
   keep the seeds from scorching.
   
   Source: Medford Mail Tribune, 7 December 1993 Typed by
   Katherine Smith
  
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