| Bean Sprout and Spinach Salad | | | | | | |
| | | | | | | | | | |
| 16 oz canned bean sprouts | | | 1 tsp sugar | | | | |
| 1/2 lb fresh spinach, stems removed | | 1/4 tsp pepper | | | | |
| 1/2 cup thinly sliced water chestnuts | | 1/8 tsp salt | | | | |
| 1/2 cup vegetable oil | | | 2 tbsp toasted sesame seeds | | | |
| 1/4 cup soy sauce | | | 2 tbsp lemon juice | | | | |
| | | | | | | | | | |
| Cover bean sprouts with cold water; chill several hours. Rinse and drain. Wrap spinach in paper |
| towels. Put in a plastic bag with water chestnuts; chill until ready to serve. Combine oil, soy sauce, |
| lemon juice, sugar, pepper, and salt in a cruet or jar with a tight-fitting lid; shake vigorously. In a salad |
| bowl, combine bean sprouts, spinach, and water chestnuts. Add dressing; toss thoroughly. Sprinkle |
| with sesame seeds. Serves 4. |
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