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Asian Tossed Salad Recipe

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An interesting combination of salad ingredients topped off with a tangy, sweet and sour dressing.
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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
Container: large salad bowl
Directions
PREP
45 mins
COOK
15 mins
READY IN
1 hr
  • 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.
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