Korean Salad
Ingredients
1 bag spinach
1 cup water chestnuts, sliced thinly
2 hard boiled eggs chopped
1 cup bean sprouts, drained
1/4 lb bacon fried and diced
Dressing:
1 cup salad oil
2 teaspoons salt
1/4 cup dark vinegar
1/3 cup ketchup
3/4 cup sugar
1 medium onion chopped
1 tsp worchestershire
1 cup water chestnuts, sliced thinly
2 hard boiled eggs chopped
1 cup bean sprouts, drained
1/4 lb bacon fried and diced
Dressing:
1 cup salad oil
2 teaspoons salt
1/4 cup dark vinegar
1/3 cup ketchup
3/4 cup sugar
1 medium onion chopped
1 tsp worchestershire
Instructions
Add dressing right before serving
