Korean Salad

 

Ingredients

  • 2 lbs. Fresh spinach
  • 1 lb. Bean sprouts
  • 1 cup Water chestnuts
  • 1 lb. Fresh mushrooms
  • 10 slices Bacon – diced
  • 4 lg Eggs - hard cooked
  • Dressing:
  • 1 cup Oil
  • ¼ cup Catsup
  • ¼ cup Wine vinegar
  • 1 Tbsp. Worcestershire
  • ½ cup Sugar
  • 1-2 tsp. Salt

Directions

Combine dressing ingredients, shake well and chill in covered jar. Clean vegetables and tear spinach. Add sliced chestnuts and mushrooms. Cook bacon and add to salad with diced eggs, reserving one egg for garnish. Just before serving, toss with dressing (only as much as desired.)