INGREDIENTS

  • 1/2 cup vegetable oil
  • 1/2 onion , cut into 1-inch chunks
  • 1/4 cup brown sugar , firmly packed
  • 1/4 cup red wine vinegar
  • 2 tablespoons catsup
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon dry mustard
  • 4 slices bacon
  • 1 bunch spinach , washed, trimmed, and torn into bite-size pieces
  • 1 1/2 cups bean sprouts (or your favorite sprouts)
  • 6 mushrooms , sliced
  • 4 green onions , sliced
  • 1/2 cup water chestnuts , canned, sliced
  • 2 hard-boiled eggs , chopped
  • 1/4 cup dry roasted sunflower seeds

DIRECTIONS

  1. Puree first ingredients in blended or processor until smooth and emulsified . Set dressing aside.
  2. Cook bacon in heavy medium skillet over medium heat until crisp. Drain bacon on paper towels. Crumbled. Combine spinach and remaining ingredients in a large bowl. Add enough dressing to season to taste. Toss well. Garnish salad with bacon and serve.