Korean Salad

Cuisine: Korean
Type: Meat
Courses: Salads
Serves: 1 people

Recipe Ingredients

1 x		Spinach - washed
1 x		Water chestnuts - thinly sliced
2		Eggs - hard boiled
1 x		Bean sprouts - drained
1 x		Crisp bacon - crumbled
		Dressing
3/4 cup		Sugar
1/4 cup		Vinegar
1 cup		Oil
1/3 cup		Catsup
2 teaspoons		Worcestershire
		Onion to taste
		Salt to taste

Tear spinach into bite sized pieces.

Add the other ingredients and toss with the dressing.

Dressing

Blend in blender until smooth.

Source:
Mary Davis

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