Asian Tossed Salad Prep Time: 45 minutes Cook Time: 15 minutes Ingredients - 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     An interesting combination of	1

	href="http://www.recipetips.com/search.asp?searchmode=1&category/categoryItems=131&category=Recipes&fuzziness=0&index=recipes">salad ingredients topped off with a tangy, sweet and sour dressing.   Directions 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. Note: the 15 minutes shown under "Cook Time," refers to the preparation of the bacon and the hardboiled egg.	2