- white sugar - 1/2 cup
- white vinegar - 1/2 cup
- vegetable oil - 1 cup
- Worcestershire sauce - 2 Art. spoons
- ketchup - 1/3 Cup
- onions - 1 piece
- bacon - 5 pieces
- egg - 3 pieces
- fresh spinach - 450 Grams
- Bank of water nuts - 1 Piece (without water, cut into slices)
In a blender, beat the sugar, vinegar, vegetable oil, Worcestershire sauce, ketchup and onions until you get a soft mass. Set the resulting mass aside. Put bacon in a large, deep pan. Roast on medium heat until golden brown. Remove from a frying pan, cut into small pieces and set aside. Place eggs in a saucepan and add cold water. Bring the water to a boil and remove from heat. Close the lid and wait for 10-12 minutes. Then remove from the water, cool and finely chop. In a large bowl, mix spinach, water chestnut, bacon and eggs. Decorate before serving.
Servings: 7