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Sugar Snap Peas with Honey Mustard Glaze

Big bowl of fresh spinach, washed and dried (at least 10 oz.)
6 slices of bacon, fried and crumbled
1 8 oz. can sliced water chestnuts, drained
1-2 cups fresh bean sprouts (a big handful)
3 eggs, hard-boiled and sliced
Tangy Dressing:
½ cup sugar
½ cup oil
½ tsp. Worcestershire sauce
½ tsp. salt
1/8 cup vinegar
¼ cup catsup
1 small or ½ med. onion, finely chopped

Mix the salad ingredients, shake up the dressing and toss at the last minute or serve dressing on the side.

- This is a wonderful “meal” in itself, but it’s great with grilled meat and burgers too.
- The dressing recipe is usually enough for me to enjoy this salad twice, so buy extra ingredients and make the salad twice this week. Once you’ve got all the supplies and try this one, you’ll want it more than once!


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