Spinach Salad

• fresh spinach↗1 1⁄2 lbs

  washed, drained and dried

• bean sprouts1 (14 1/2 ounce) can

  drained

• water chestnuts1 (8 ounce) can

  sliced and drained

• hard-boiled eggs4

  chopped

• bacon↗1⁄2 lb

  fried, drained and crumbled

• fresh mushrooms↗1 lb

  cleaned and sliced

• sunflower seeds↗1⁄2 cup

  roasted (not seeds) (optional)

• mandarin oranges↗1 (11 ounce) can

  drained, to garnish (optional)

• Dressing
• olive oil↗1 cup
• cider vinegar↗1⁄2 cup
• teriyaki sauce↗2 teaspoons
• salt↗2 teaspoons
• pepper↗1⁄4 teaspoon
• Worcestershire sauce↗1 teaspoon
• cup ketchup↗1⁄2
• cup white sugar↗3⁄4

Step-by-step instructions

1. 1

   combine the spinach, bean sprouts, water chestnuts, eggs, bacon bits, mushrooms and sunflower nuts in a large bowl. Toss gently and refrigerate 2 hours.

2. 2

   When ready to serve, toss with dressing in amounts to taste and garnish with mandarin oranges.

3. 3

   For the dressing, combine the olive oil, vinegar, teriyaki sauce, salt, pepper, worcestershire sauce, ketchup and sugar. Mix well and refrigerate 2-4 hours for best taste.

4. 4

   Important to pour dressing over salad "very slowly, or it will sink to the bottom and you'll have salad soup.