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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The L&T tasting panel loved this full-flavored contribution from Jennifer Cain. When I tasted this tangy salad at a cookout, I immediately asked for the recipe, she writes from Bel Air, Maryland. Even after I pared it down and added veggies, it was still a hit! Ingredients:
1 package (10 ounces) fresh spinach, torn |
1 can (8 ounces) sliced water chestnuts, drained and halved |
1/2 cup thinly sliced yellow summer squash |
1/2 cup sliced fresh mushrooms |
1/3 cup garbanzo beans or chickpeas, rinsed and drained |
1/4 cup chopped onion |
2 tablespoons sugar |
2 tablespoons canola oil |
2 tablespoons ketchup |
1 tablespoon water |
1 tablespoon cider vinegar |
1 garlic clove, minced |
1/4 teaspoon salt |
3 bacon strips, cooked and crumbled |
Directions:
1. In a large bowl, combine the spinach, water chestnuts, squash, mushrooms, garbanzo beans and onion.
2. In a small bowl, whisk the sugar, oil, ketchup, water, vinegar, garlic and salt. Pour over spinach mixture; toss to coat. Sprinkle with bacon. Serve immediately. Yield: 6 servings.
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