Korean Salad

Course : Salads
Serves: 12
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Ingredients:

10 ounces fresh spinach
8 ounces bean sprouts
1 can waterchestnuts
2 large eggs -- hard boiled
6 slices bacon -- fried
---Dressing Recipe
1/4 cup salad oil
1/4 cup cider vinegar
1/3 cup sugar
1/3 cup catsup
2 tablespoons green onion -- chopped
dash salt and pepper
 

Preparation / Directions:

1. Tear spinach into bite size pieces. Chop water chestnuts and eggs. Crumble bacon. Mix all the ingredients together and toss with dressing.


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