Korean Salad - cooking recipe
Ingredients
-
1 c. oil
1/2 c. vinegar
3/4 c. sugar
1/3 c. catsup
1 tsp. salt
1 Tbsp. Worcestershire
1 small minced onion
2 bags fresh spinach, cut up
2 cans water chestnuts, sliced thin
4 hard-boiled eggs, chopped
1 (1 lb.) can bean sprouts
1/2 lb. bacon, fried and chopped up
Preparation
-
Mix the dressing and onion and add to the chopped up spinach in a bowl.
Add water chestnuts and also add bean sprouts.
Then crumble cooked bacon on
top.
Serves 10 to 12.
Leave a comment