KOREAN SALAD

Korean Salad image

Make and share this Korean Salad recipe from Food.com.

Provided by CinCity

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 package spinach
1 can sliced water chestnuts
1 can bean sprouts
5 slices bacon
2 hard-boiled eggs
1 cup oil (I prefer Planters Peanut Oil)
3/4 cup sugar
1/4 cup vinegar
2 teaspoons Worcestershire sauce
1 medium onion
1/3 cup ketchup

Steps:

Dressing: Dice the onion.
In Blender: add oil, sugar, vinegar, worcestershire sauce, and onion.
Blend well.
Chill.
Salad: Slice bacon crosswise.
Fry and drain.
Wash, stem and drain spinach.
Drain water chestnuts and bean sprouts.
Dice eggs.
Layer salad by placing spinach in large bowl.
Then top with bean sprouts, water chestnuts, bacon, and then eggs.
Serve with dressing.

Nutrition Facts : Calories 559.4, Fat 46.8, SaturatedFat 8.1, Cholesterol 83.5, Sodium 364.4, Carbohydrate 31.7, Fiber 0.8, Sugar 29.3, Protein 5.4

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