Korean Spinach salad
Korean Spinach Salad
1 pound fresh spinach
3 hard-cooked eggs, diced
6 to 8 slices crisp-cooked bacon, crumbled
2 cups fresh bean sprouts
1 (8 ounce) can water chestnuts, sliced
Dressing
1 cup oil
2/3 cup granulated sugar
Salt, to taste
1 medium onion, grated
1/4 cup vinegar
1/3 cup catsup
1 tablespoon Worcestershire sauce
Trim and discard tough spinach stems.
Rinse leaves well; pat dry
and break into bite-size pieces in a salad bowl.
Add remaining
salad ingredients.
Mix dressing ingredients together.
Toss salad
with dressing.
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