Korean Salad

Ingredients:
 
  • 280 gm (10 oz) spinach
  • 8 slices bacon, crisp and crumbled
  • 240 ml (1 cup) bean sprouts
  • 2 hard-cooked eggs, chopped
  • 1 can sliced water chestnuts

Dressing:
  1. 240 ml (1 cup) olive oil
  2. 120 ml (1/2 cup) sugar
  3. 60 ml (1/4 cup) vinegar
  4. 80 ml (1/3 cup) ketchup
  5. 2 Tbsp. Worcestershire sauce
  6. 1 small onion, chopped

  7. Pour on  Salad right before serving.
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