Spinach salad
Ingredients:
125g streaky bacon (chopped)
1 medium onion (chopped)
150g spinach leaves (finely chopped)
125g button mushrooms (sliced)
50g bean sprouts
OPTIONAL: 2 hard-boiled eggsDressing:
30ml white wine vinegar
60ml tomato sauce
60ml olive oil
60ml sugar
30ml Worchester sauce
Fry bacon in a pan until brown, without adding any oil. Drain on kitchen towels. Place onion in pan and fry until soft. Put bacon and onion in a mixing bowl and add spinach and mushrooms. To make the dressing, mix all the ingredients together until well blended. Drizzle over salad and garnish with chopped bean sprouts and egg (if using). Mix slightly and serve. Add the dressing just before serving to prevent salad from becoming soggy
