Asian Spinach Salad

Asian Spinach Salad


  • 1 cup canola oil
  • 1/4 cup red wine vinegar
  • 1/4 cup brown sugar (or less, to taste)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 medium onion, finely chopped
  • 1 bag local baby spinach, washed and dried
  • 1 package fresh bean sprouts, washed and drained
  • 6 slices bacon, cooked and crumbed
  • 3 hard boiled local eggs, sliced


  1. Mix canola oil, vinegar, brown sugar, Worcestershire sauce, salt, and onion in blender, blend one minute. Set aside.
  2. Toss spinach and bean sprouts in medium size bowl. Sprinkle with bacon and arrange sliced eggs on top of spinach. Serve dressing on the side, to be added individually.

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