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.

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