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Korean salad

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Ingredients/Components

sugar - 1/3 c
cider vinegar - 1/4 c
Worcestershire sauce - 1 Tbsp
corn oil - 1 c
tomato catsup - 1/3 c
salt or to taste - 2 tsp
medium red onion, thinly sliced - 1 item
bacon, cooked and crumbled - 1/2 lb
can sliced water chestnuts, drained - 1 oz
hard-cooked eggs, sliced - 3 item
each bags fresh spinach, rinsed - 2 (10

How to make korean salad:

Drain spinach well and place in a large bowl. Add water chestnuts, eggs and onion. Mix well and refrigerate until just before serving time.

Cook bacon and crumble. Set aside to drain on paper towels. In a medium jar, combine oil, vinegar, catsup, sugar, salt and Worcestershire sauce. Shake to mix. Set aside.

Just before serving, transfer spinach mixture to serving bowl. Add bacon and toss. Pour desired amount of prepared dressing over salad and toss to coat. Serve immediately. Makes about 10 servings.

Recipe categories: Salads, Side dish, Vegetables.

Rating:

3.8

Average rating: 3.8, total votes: 4

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