Asian Tossed Salad Recipe
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An interesting combination of
ingredients topped off with a tangy,
sweet and sour dressing
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1 head romaine lettuce, large - torn into bite-size pieces
1 pound canned bean sprouts - drained (you may use fresh)
5 ounces canned water chestnuts - sliced
5 slices bacon - cooked crisp, drained, and crumbled, or use 2 to 3 oz of bacon bits or pieces
1 hardboiled egg - sliced thin
1 cup salad oil
1/2 cup sugar
1/3 cup catsup
1/4 cup vinegar
2 tablespoons grated onion
2 teaspoons Worcestershire sauce
:large salad bowl
Combine the first five salad ingredients in a large salad bowl. Sprinkle lightly with salt and pepper.
Combine the oil, sugar, catsup, vinegar, onion, and Worcestershire in a blender and chill.
When you are ready to serve, toss the salad with the dressing. Excess dressing keeps well in the refrigerator for up to one week.
the 15 minutes shown under "Cook Time," refers to the preparation of the bacon and the hardboiled egg.
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