Spinach and Bean Sprout Salad

By Howie

Ingredients

• Salad:
• 1 1/2 to 2 lbs fresh spinach
• 1 1/2 fresh or canned bean sprouts
• 6 slices bacon
• Dressing:
• 3 tb olive or vegetable oil
• 3 tb red wine vinegar
• 2 tsp dijon style mustard
• 1/2 tsp sugar
• 1 tsp worcestershire sauce

Preparation

Step 1

1) Day before: Remove stems and bruised leaves from spinach. Wash in 2 changes of water, drain well, wrap in paper towls and chill in a plastic bag. Rinse and drain bean sprouts and cover with cold water to crisp.

2) To serve, cut bacon in 1 inch lengths and fry until brown and crisp; drain on paper towl. Pour out all but 3 tb drippings. Stir in oil, vinegar, mustard, sugar and worcestershire. Bring to a boil and remove from heat. Place spinach and well-drained bean sprouts in a large bowl; pour dressing over, add bacon bits and toss. Taste and add salt and pepper if needed.