Thelma’s Spinach Salad with Homemade Dressing

Vicki Meyer Adrian
In Memory of Thelma Adrian Friesen

Aunt Thelma's Spinach Salad

1 lb. fresh spinach, washed and torn into bite sized pieces
1 can water chestnuts, drained
4 or more hard boiled eggs, sliced
5 strips of bacon, crisply fried, drained and crumbled
1/2 c. fresh bean sprouts
1 small red onion, thinly sliced

Combine all of the salad ingredients into a large bowl.

1/2 c. sugar
1/3 c. catsup
1/4 c. Tarragon vinegar
1 T. Worcestershire sauce
1 c. salad oil

Combine dressing ingredients in a blender and blend until sugar is completely dissolved. Stir dressing just before serving alongside the salad.  Delicious!

NOTE: Aunt Thelma was my husband’s aunt that lived in Wichita,  and she was an excellent cook and presented her dishes beautifully!  We always looked forward to delicious meals at her house.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
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