Evelyn's Sweet and Sour Salad

Evelyn's Sweet and Sour Salad

A self-professed bon vivant, fashion guest Patrick Hoy serves up a taste of America with his aunt Evelyn's zingy, tasty and easy, sweet and sour dressing that's irresistibly refreshing over a chicken and spinach salad.

Prep Time: 20 minutes

Serves: 4 - 6 people

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Ingredients

  • Salad:
  • 1 bag of fresh, raw spinach (280g/10oz) - rinsed and patted to remove excess water
  • 8 slices of streaky bacon - fried crisp and crumbled
  • 4 hard-boiled eggs - sliced
  • 1 tin of water chestnuts (225g/8oz) - drained and sliced
  • Sweet and Sour Dressing:
  • 1 cup of vegetable oil
  • ¾ cup of sugar (or a granulated sweetener)
  • ½ cup of apple cider vinegar
  • ⅓ cup of ketchup
  • 2 tbsp Worcestershire sauce
  • ¼ cup of finely grated onion

Method

STEP 1

Mix all the dressing ingredients together in a mixing bowl and then put in a jar. This can then be refrigerated until you’re ready to serve.

STEP 2

Place all the salad ingredients into a big salad serving bowl and mix them together to evenly distribute. Use salad tongs to serve.

STEP 3

Shake the jar containing the sweet & sour dressing so that it’s well mixed, then transfer into a large gravy jug to pour over the salad.

STEP 4

If there’s any dressing left, it can be stored in a jar and refrigerated to be used again on any salad you wish.

STEP 5

If you want a more substantial salad to enjoy as a main course, add a cooked and sliced chicken breast on top.

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