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Sweet and Sour Spinach Salad |
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Serves: 4 Print this Recipe6 slices bacon cut in 1/2 -inch pieces 1/2 cup vegetable oil 1/2 cup cider vinegar 1/4 cup sugar 3 tablespoons soy sauce 2 teaspoons ginger ground 1 teaspoon salt 1/4 teaspoon black pepper 8 ounces tofu (soy bean curd), rinsed and cubed 3/4 cup onions quartered, thinly sliced 1 pound spinach 1 cup bean sprouts rinsed and drained 1 cup celery thinly sliced 3 eggs hard-cooked In a medium skillet over medium-high heat, fry bacon until crisp. Drain on paper towels and set aside. In a medium bowl, mix oil, vinegar, sugar, soy sauce, ginger, salt and pepper until well blended. Add tofu and onion. Stir and set aside. Rinse, stem and drain spinach. Tear into bite-size pieces (you will have about 8 cups). Place in a large salad bowl. Add bean sprouts, celery and bacon, Pour on dressing and toss. Press hard-cooked eggs through a sieve. Sprinkle eggs over salad. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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