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Korean Spinach Salad
1 pound fresh spinach
3 hard-cooked eggs, diced
6 to 8 slices crisp-cooked bacon, crumbled
2 cups fresh bean sprouts
1 (8 ounce) can water chestnuts, sliced
Dressing
1 cup oil
2/3 cup granulated sugar
Salt, to taste
1 medium onion, grated
1/4 cup vinegar
1/3 cup catsup
1 tablespoon Worcestershire sauce
Trim and discard tough spinach stems. Rinse leaves well; pat dry and break into bite-size pieces in a salad bowl. Add remaining salad ingredients. Mix dressing ingredients together. Toss salad with dressing.
