Korean Salad

1 10 oz package fresh spinach
8 oz fresh bean sprouts
1 6 oz can water chestnuts, drained and sliced
4 hard cooked eggs, sliced
6 strips bacon, crisply fried and crumbled

Dressing:

1 c vegetable oil
½ c white vinegar
¾ c sugar
¼ c brown sugar, packed
1/3 c catsup
1 Tbsp Worcestershire sauce
1 medium onion, quartered

Dressing:  Combine all of the dressing ingredients in a blender and run on high speed for a few seconds.

Salad:  Wash, dry and remove stems from spinach and tear into pieces.  Add the bean sprouts, water chestnuts, eggs and bacon and toss lightly.  Add the dressing and toss again, gently.

Serves 10-12.

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