 | | Directions |
- Combine the first five salad ingredients in a large salad bowl. Sprinkle lightly with salt and pepper.
- Combine the oil, sugar, catsup, vinegar, onion, and Worcestershire in a blender and chill.
- When you are ready to serve, toss the salad with the dressing. Excess dressing keeps well in the refrigerator for up to one week.
Note: the 15 minutes shown under "Cook Time," refers to the preparation of the bacon and the hardboiled egg. |
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Prep Time: 45 minutes
Cook Time: 15 minutes
Container: large salad bowl
|  | | Ingredients | | - | | 1 head romaine lettuce, large - torn into bite-size pieces |
| - | | 1 pound canned bean sprouts - drained (you may use fresh) |
| - | | 5 ounces canned water chestnuts - sliced |
| - | | 5 slices bacon - cooked crisp, drained, and crumbled, or use 2 to 3 oz of bacon bits or pieces |
| - | | 1 hardboiled egg - sliced thin |
| - | | 1 cup salad oil |
| - | | 1/2 cup sugar |
| - | | 1/3 cup catsup |
| - | | 1/4 cup vinegar |
| - | | 2 tablespoons grated onion |
| - | | 2 teaspoons Worcestershire sauce |
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