Korean Spinach Salad
Ingredients
- ½ cup sugar
- 1/3 cup ketchup
- ¼ cup vinegar
- 1 T. Worcestershire sauce
- ½ medium onion, grated
- 1 cup salad oil
- 1 (10-oz.) package spinach leaves, cleaned and dried
- 1 (16-oz.) can bean sprouts, drained
- 8 slices bacon, cooked and crumbled
- 3 eggs, hard-boiled and sliced
- Salt to taste
Directions
In a blender, combine sugar, ketchup, vinegar, Worcestershire sauce, onion and oil. Chill. Break up spinach and place in bowl. Add bean sprouts to spinach and toss. Top with bacon. Mix eggs with the salad dressing and pour over the spinach. Toss well before serving. Salt to taste.
Karen Ravenscroft, Claypool, Indiana
