KOREAN SPINACH SALAD 
2 bags fresh spinach, torn up
2 cans water chestnuts, sliced
4 hard cooked eggs, chopped
1 can bean sprouts; drained
Bacon (optional)

DRESSING:

1 c. salad oil
1/2 c. vinegar oil
1 med. onion, chopped
3/4 c. sugar
1 tsp. Worcestershire sauce
2 tsp. salt and dash pepper
1/3 c. catsup

Serves 16.

 

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