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Spinach Salad
- 1 10 oz bag of spinach (285 g)
- 1 cup fresh bean sprouts (250 ml)
- 2 large hard boiled eggs, chopped
- 4 bacon slices, cooked crisp and crumbled
- 1/2 cup thinly sliced red onion (125 ml)
Dressing:
- 3 tablespoon White vinegar (50 ml)
- 1/4 cup Sugar (60 ml)
- 1/4 teaspoon Salt (1 ml)
- 1 teaspoon Canola Oil (5 ml)
- Cut or tear up spinach.
- Toss first 5 ingredients in a bowl.
- Put dressing ingredients in a bowl & whisk until sugar is dissolved.
- Pour dressing over salad.
- Toss.
- Serve.
