Spinach Salad

1. 1

   To blender, add vinegar and onion; grind.

2. 2

   Add remaining ingredients and blend well.

3. 3

   Refrigerate until ready to use. Remove stems from spinach and tear leaves into bite-size pieces. Add water chestnuts, bean sprouts and eggs in a large salad bowl. Toss well with dressing.

4. 4

   Let stand about 15 minutes before serving to let flavors blend.

No nutritional information available.

No additional tips available.