Spinach Salad

Awesome on a hot summer afternoon.

• Ready In: 4 hrs 20 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs fresh spinach, washed, drained and dried
• 1 (14 1/2ounce) can bean sprouts, drained
• 1 (8 ounce) can water chestnuts, sliced and drained
• 4  hard-boiled eggs, chopped
• 1⁄2 lb bacon, fried, drained and crumbled
• 1  lb fresh mushrooms, cleaned and sliced
• 1⁄2 cup sunflower seeds, roasted (not seeds) (optional)
• 1 (11 ounce) can mandarin oranges, drained, to garnish (optional)

• Dressing

• 1  cup olive oil
• 1⁄2 cup cider vinegar
• 2  teaspoons  teriyaki sauce
• 2  teaspoons salt
• 1⁄4 teaspoon pepper
• 1  teaspoon Worcestershire sauce
• 1⁄2 cup ketchup
• 3⁄4 cup white sugar

Directions

1. combine the spinach, bean sprouts, water chestnuts, eggs, bacon bits, mushrooms and sunflower nuts in a large bowl. Toss gently and refrigerate 2 hours.
2. When ready to serve, toss with dressing in amounts to taste and garnish with mandarin oranges.
3. For the dressing, combine the olive oil, vinegar, teriyaki sauce, salt, pepper, worcestershire sauce, ketchup and sugar. Mix well and refrigerate 2-4 hours for best taste.
4. Important to pour dressing over salad "very slowly, or it will sink to the bottom and you'll have salad soup.