May is Guest Chef Month on A Passionate Plate!
Today’s Guest Chef contributor is Caroline Ellison.
Post and Recipe by Caroline Ellison
One of the fond memories of my younger years is a salad recipe my stepmother used to make. Mary — or MaryLou as she was known by her family to distinguish her from cousin MaryAlice — had a wealth of hand-me-down recipes, most of which had little to do with healthy eating, but were absolutely delicious.
This spinach salad is one of my favorites. The tang of the ketchup and wine vinegar mixed with the sweetness of sugar makes for just the right combination of pungency, and the green onions seem to moderate any tendency toward sharpness. This salad is easy to make and always a hit.
Yes, it’s a little high in sugar, but I guess that just helps remind me what a dear, sweet friend Mary was.
- 1-1/2 bags (1-1/2 lbs.) baby spinach
- 8 oz. bean sprouts
- 1 can sliced water chestnuts (8 oz.), drained
- 5 slices bacon, fried and crumbled
- 2 hard-cooked eggs, sliced, for garnish
- 2/3 cup salad oil
- 1/3 cup sugar
- 1/3 cup ketchup
- 1/3 cup red wine vinegar
- 2 tsp. Worcestershire
- 1/8 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/3 cup chopped green onion
- Place the spinach, then the bean sprouts, water chestnuts and bacon in a large salad bowl.
- In a shaker jar, mix all of the dressing ingredients except the green onion. Shake well.
- Just before serving, add the green onion to the dressing and shake again.
- Toss the salad with the dressing and garnish with sliced, hard-cooked egg.