You’ll love this Favorite Party Salad because you’re not dependant on any seasonal veggies, making it ‘the salad’ for any time of year. Just mix the dressing and toss before serving or add the dressing to individual bowls. It’s perfect!
Potlucks Are The Best!
I tasted this recipe more than 27 years ago when I was working in an office. It was a potluck day, and the wife of one of the engineers sent it with her husband for the big feast. Everyone loved it, and of course, the recipe was shared. The recipe later made it into our local newspaper when Ruth saw a request for a recipe describing her salad. In fact, it’s referred to as Morrison’s Salad in the newspaper clipping. Does your newspaper have a section where you can ask the food editor for help locating a recipe? I love that.
Favorite Party Salad
I have to start with the salad dressing. We all love salad dressings that can be made in advance, and when you make your own, there’s a freshness that can’t be beat. When you look at the recipe and see that a whole onion is used, you’ll know it’s good. The Worcestershire sauce is, of course, perfect with the vinegar, and onion, bringing the flavors together making it great on any tossed salad. You’ll love having a little dressing leftover. All the ingredients are blended in a food processor or blender making it very easy to prepare. Ruth mentioned in the recipe that the dressing could be used for coleslaw, adding it fifteen minutes before serving. YUM!
Colors, Glorious Colors
What’s not to love about the colors in this salad. Don’t be discouraged by the bacon, it adds so much flavor, and when combined with the bean sprouts, chow mein noodles, and the dressing; it’s unbeatable. And, as you can see, this salad can be assembled in advance giving you more time to enjoy your guests. Very simple.
I know I’ve said it before, but some of my favorite recipes – recipes that I make repeatedly have come from potlucks. Between church and the workplace, food brings people together and there’s nothing like sharing a meal.
I hope you’ll make this salad and I think you’ll agree with me when I say it’s quick to make and packed with flavor. I’ve made it for Thanksgiving, and it’s always a crowd pleaser. Yes, you need to add a few greens to your turkey and dressing.
Thanks so much for stopping by, Rose
- 1 bag of fresh spinach or greens of your choice. For this post, I used a mix of spinach and spring mix.
- 1 Can bean sprouts, drained and crisped
- 4 hard-boiled eggs, chopped
- 1 can chow mein noodles
- 1 can sliced water chestnuts drained
- ½ pound bacon, fried crisp and crumbled
- ⅓ cup white vinegar
- ¾ cup sugar
- 1 teaspoon salt
- 1 large onion, chopped
- 1 cup vegetable oil
- 1 teaspoon Worcestershire sauce
- Place lettuce and greens in a large bowl.
- Crisp bean sprouts by soaking in ice water for 30 minutes, then draining.
- Add chow mein noodles, bean sprouts, water chestnuts, and chopped eggs to the lettuce.
- Crumble bacon over all the salad ingredients.
- To make Dressing-
- Place all dressing ingredients in a blender or food processor and blend until creamy.
- Add the desired amount of dressing right before serving and keep remaining dressing for future salads.
- Keep the dressing refrigerated.