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Spinach Salad Korean

Marie O.
It's different
Print Recipe
Course Lunch, Salad, Side Dish

Ingredients
  

  • 1 cup salad oil
  • ¼ - ½ cup sugar
  • ½ tsp salt
  • ⅓ cup ketchup
  • ¼ cup vinegar
  • 1 medium onion grated
  • 2 tsp Worcestershire sauce
  • 1 lb bag fresh spinach
  • 1 small can water chestnuts
  • 5 strips bacon or bacon bits
  • 1 No.2 can bean sprouts
  • 2 hard-boiled eggs optional

Instructions
 

  • Make dressing a day ahead of time. Chill overnight. Sufficient for 2 pounds spinach.
  • Wash spinach, tear ito pieces and discard stems.
  • Toss spinach with sliced water chestnuts and well drained bean sprouts.
  • Just before serving, add eggs and crumbled bacon. Toss.
  • Pour dressing over top and toss again. Enjoy!