This is one of my favorite salads. The dressing is tangy, with a touch of sweetness. It's great for company, but if you make it just for a few people, only put the dressing on individual salads and save the rest in the fridge for up to 5 days.
Mom’s Oriental Salad
Salad:
1 bag of baby spinach
1 head of romaine hearts, washed and chopped
1 can water chestnuts, sliced and drained
1 cup fresh bean sprouts
2 hard boiled eggs, chopped
5 slices of crisply cooked bacon, chopped
1 cup chow mein noodles
Dressing:
2/3 cup vegetable or canola oil
1 small onion, finely chopped
1/3 cup ketchup
2 tsp. Worcestershire sauce
½ cup sugar
¼ cup tarragon vinegar or rice wine vinegar plus ¼ tsp ground tarragon
Combine all dressing ingredients in a blender. Blend well. Pour over salad right before serving. Top with chow mein noodles.
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