Recipes - print - Asian Tossed Salad

Asian Tossed Salad - Recipe

An interesting combination of salad ingredients topped off with a tangy, sweet and sour dressing.
view recipe online: https://www.recipetips.com/recipe-cards/t--1555/asian-tossed-salad.asp
Asian Tossed Salad Recipe
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.
 
 
Prep Time: 45 minutes
Cook Time: 15 minutes
Container: large salad bowl
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