Asian Tossed Salad Recipe

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An interesting combination of salad ingredients topped off with a tangy, sweet and sour dressing.

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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

Container:large salad bowl

Directions

PREP

45 mins

COOK

15 mins

READY IN

1 hr

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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