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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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