Thanksgiving Spinach Salad & Sweet Onion Dressing

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 2 eggs
• 10 -12 slices bacon
• 1/2 cup slivered almonds
• 2 (8 ounce) bags spinach (see note)
• 1 (6 ounce) can water chestnuts, sliced
• 1 (15 ounce) can bean sprouts
• 1 (6 ounce) can mandarin oranges
• 1 cup canola oil
• 1 medium yellow onion, quartered
• 1/8 cup cider vinegar
• 3/4 cup brown sugar, packed
• 1/3 cup catsup
• 1 teaspoon worcestershire sauce

Recipe

• 1 hard-boil two eggs (place in pot of water, bring to a boil; boil 3 minutes, turn off the heat--let sit in hot water 11 minutes, then pour off the water & cover with ice-cold tap water until cooled enough to handle); peel and slice or coarsely chop.
• 2 while that is working, fry the bacon, crumble into bite-size pieces; set aside.
• 3 toast the almonds to a light golden brown (watch carefully so they don't burn).
• 4 dump greens into a large serving bowl; set aside.
• 5 drain the chestnuts, sprouts and oranges (rinse with sink sprayer -- and let drip while the eggs and bacon are working); set aside.
• 6 dressing: add all these ingredients to a blender and pulse whirl until well-mixed (but not pulverized---you want to see little flecks of onion in there).
• 7 add water chestnuts, sprouts and oranges to the greens.
• 8 drizzle dressing lightly over salad; toss gently.
• 9 serve salad along with remaining dressing.
• 10 note: make one bag spinach, the other bag romaine or a mixture of something interesting.