- 2 cups chopped fresh rhubarb
- 1/2 cup sugar
- 1/4 cup cider vinager
- 3/4 cups olive oil
- 3 tbs. grated onion
- 1 1/2 tsp worcestershire sauce
- 1/2 tsp salt.
In sauce pan combine rhubarb sugar and vinager,cook over
medium heat until rhubarb is tender.
Drain reserving about 6 tbs juice;discard pulp.
pour juice into a jar with tight lid; add oil onions, worcestershire sauce and
salt shake well. refrigerate for 1 hour.just before serving combine salad in a large
bowl. add dressing and toss to coat.
Salad
- 6 cups torn fresh spinach
- 6 bacon strips cooked crisp and crumbled
- 1/2 cup fresh bean sprouts
- 1/2 cup shredded cheddar chesse
- 1 or 2 hard boiled eggs chopped
yields 6-8 servings
