1 pound baby spinach leaves (regular spinach may be used, of course; just tear the leaves into manageable pieces) 8 ounces mushrooms, sliced 1 8-ounce can sliced water chestnuts, drained 3/4 cup thin radish slices 1-1/2 cups (about 4 ounces) bean sprouts, rinsed and drained 1 small onion, thinly sliced and separated into rings 4 hard-cooked eggs, coarsely chopped 1/3 cup crisply cooked diced bacon Ginger Dressing (recipe follows) Combine spinach, mushrooms, water chestnuts, radishes, bean sprouts and onion. Toss to combine. Just before serving, add egg, bacon and dressing. Toss to blend. Makes 8 to 10 servings GINGER DRESSING: In a container with tight-fitting lid, combine 1/2 cup vegetable oil 1/3 cup granulated sugar 3 Tablespoons ketchup 3 Tablespoons cider vinegar 2 Tablespoons Worcestershire sauce 1 teaspoon soy sauce 1 teaspoon freshly grated ginger 1 teaspoon toasted sesame seeds Shake to combine. Enjoy |