Serves: 4
Total Calories: 455

6 slices bacon cut in 1/2 -inch pieces
1/2 cup vegetable oil
1/2 cup cider vinegar
1/4 cup sugar
3 tablespoons soy sauce
2 teaspoons ginger ground
1 teaspoon salt
1/4 teaspoon black pepper
8 ounces tofu (soy bean curd), rinsed and cubed
3/4 cup onion quartered, thinly sliced
1 pound spinach
1 cup bean sprouts rinsed and drained
1 cup celery thinly sliced
3 eggs hard-cooked

In a medium skillet over medium-high heat, fry bacon until crisp. Drain on paper towels and set aside.

In a medium bowl, mix oil, vinegar, sugar, soy sauce, ginger, salt and pepper until well blended. Add tofu and onion. Stir and set aside.

Rinse, stem and drain spinach. Tear into bite-size pieces (you will have about 8 cups). Place in a large salad bowl. Add bean sprouts, celery and bacon,
Pour on dressing and toss. Press hard-cooked eggs through a sieve. Sprinkle eggs over salad.

Nutritional Facts:

Serves: 4
Total Calories: 455
Calories from Fat: 305

More Recipes from the Summer Salads Cookbook:
Artichoke-Rice Salad
Avocado And Papaya Platter
Bean-Squash Salad
Caesar Salad
California Cooler Salad
Cantaloupe Salad
Chicken-Pasta Salad with Melon
Cobb Salad
Crab Louis
Creamy Fruit And Greens
Deluxe Fruit Salad
Greek Salmon Salad
Herbed Potato Or Macaroni Salad
Ice Cream Salad
Italian Salad
Main Dish Tabbouleh
Malibu Salad
Melon Bowl With Honey Dressing
Pasta Del Mar Salad
Patio Orange Slaw
Peas and Cheese Salad
Pickled Vegetable Salad
Red Cole Slaw
Southern Peach Toss
Summertime Salad Bar
Surf Salad In Puff Bowl
Sweet and Sour Spinach Salad
Teriyaki Beef Salad
Turkey Medley Surprise