Title: Foo Yong Surprise
Categories: Salad Bean Vegetable Meat Eggs
Yield: 1 Servings
| DRESSING |
| 1/4 | c | Salad oil |
| 1/4 | c | Granulated sugar |
| 2 | tb | Vinegar |
| 2 2/3 | tb | Ketchup |
| 1 | tb | Grated onion |
| 1 | ts | Worcestershire sauce |
Mix all ingredients together. Store in small covered bowl overnight if
time permits. SALAD:
1 large head romaine lettuce 5 bacon strips, cooked and crumbled
generous handful fresh bean sprouts, washed and drained 2 hard boiled eggs,
chopped fine, garnish Tear lettuce into bite sized pieces. Sprinkle cold,
crumbled bacon over top, then bean sprouts followed by chopped eggs. Can be
prepared to this point, then refrigerated until the last minute. Pour all
of the dressing over top. Toss together and serve at once. Serves 6. NOTE**
Head lettuce can be used instead of romaine if you are preparing for a
crown. A large quantity can be cut up in no time. Add a portion of romaine
lettuce for looks. Origin: Jean Pare's Salads Shared by: Sharon Stevens