Recipe for cooking korean spinach salad
Recipes from Japan and Korea :: Japanese and Korean Appetizers and Snacks
1 lb. fresh spinach 3 hard-cooked eggs, diced 6 to 8 slices crisp-cooked bacon, crumbled 2 c. fresh bean sprouts 1 (8 ounce) can water chestnuts, sliced Dressing
1 c. oil
2/3 c. sugar
Salt, to taste
1 med. onion, grated
1/4 c. vinegar
1/3 c. catsup
1 Tbsp. 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.
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