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| October on the River Cam, Cambridge England |
2 bags baby spinach
4 hard boiled eggs, sliced
1 can, drained, water chestnuts
1 cup, bean sprouts
10 slices bacon, cooked crisp
1/2 cup slivered almonds
1 navel orange, peeled and segmented
Dressing
1/2 cup sugar
1/3 cup ketchup
3/4 cup olive oil
1/3 cup cider vinegar
1 medium onion, minced
1 TBS Worcestershire Sauce
1/2 tsp salt
Preparation
Hard boil eggs, plunge into cold water and peel. After cooling, slice eggs into thin slices. Drain water chestnuts and slice thin. Cook 10 slices bacon until crisp, drain, cool and crumble into bits. Peel navel orange and cut into segments, remove membrane and cut each segment into three or four pieces. Assemble salad by putting spinach into boil, add water chestnuts and bean sprouts. Arrange oranges and eggs on top. Sprinkle with slivered almonds and bacon. Add dressing to single servings, do not toss.
Prepare dressing in sauce pan. Add sugar, ketchup, olive oil, cider vinegar, minced onion, Worcestershire Sauce and salt. Heat until all ingredients are heated through and sugar is dissolved. Serve warm with salad.
Notes from Liz
It is easy to make 1/2 this recipe to serve 4 or 5. The full recipe serves 10
