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Because I used a coconut based yogurt, I had to tweak the natural coconut sweetness with some lemon juice, lemon zest and a bit of Dijon to give it that tangy flavor

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The Recipe Card Bacon and Egg Spinach Salad with Tangy Ketchup Dressing from votes Ingredients 1 lb baby spinach - cleaned and dried 34 strips bacon - chopped, fried, and drained 4 hard-boiled eggs 14 oz bean sprouts - drained 8 oz sliced water chestnuts - drained 1 medium chopped red onion - optional cup sliced fresh mushrooms - optional cup ketchup cup sugar cup olive oil - or other vegetable oil 1 tablespoon Worcestershire sauce 3 tablespoons red vinegar - or other vinegar to 1 teaspoon kosher salt Step-by-Step Instructions Mix dressing Combine all dressing ingredients in a shaker, jar, or bowl

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