Korean Salad
11 ingredients
2 steps
Ingredients
- 2 (10 oz. each) bags fresh spinach, rinsed
- 1 (7 oz.) can sliced water chestnuts, drained
- 3 hard-cooked eggs, sliced
- 1 medium red onion, thinly sliced
- 1/2 lb. bacon, cooked and crumbled
- 1 c. corn oil
- 1/4 c. cider vinegar
- 1/3 c. tomato catsup
- 1/3 c. sugar
- 2 tsp. salt or to taste
- 1 Tbsp. Worcestershire sauce
Directions
-
1Drain spinach well and place in a large bowl. Add water chestnuts, eggs and onion.
-
2Mix well and refrigerate until just before serving time.
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