Korean Salad

Recipe Ingredients

1		Spinach - washed
1		Water chestnuts - thinly sliced
2		Eggs - hard boiled
1		Bean sprouts - drained
1		Crisp bacon - crumbled
		Dressing
3/4 cup	148g / 5.2oz	Sugar
1/4 cup	59ml	Vinegar
1 cup	237ml	Oil
1/3 cup	78ml	Catsup
2 teaspoons	10ml	Worcestershire
		Onion to taste
		Salt to taste

Recipe Instructions

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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