December 3, 2016

Korean Salad

2 10-oz. bags fresh spinach, large stalks removed
1 7-oz. can sliced water chestnuts, drained
3 hard-cooked eggs, sliced
1 8-oz. can bean sprouts, drained (or 2 c. fresh sprouts)
1 medium red onion, thinly sliced
1/2 lb. bacon, cooked crisp and crumbled

Dressing:
1 c. salad oil
1/4 c. cider vinegar
1/3 c. ketchup
1/3 c. sugar
2 T. salt, or to taste
1 T. worcestershire sauce

In a large bowl, combine salad ingredients except for bacon. Chill until serving time. In jar, combine dressing ingredients and shake well. To serve, add dressing and bacon to salad and toss to mix. Serves 10.

Marilyn Willis, Sandusky