Korean Salad

• spinach↗1⁄2 package
• water chestnuts1 can
• bean sprouts1 can
• bacon↗5 slices
• hard-boiled eggs2
• oil1 cup
• sugar↗3⁄4 cup
• vinegar↗1⁄4 cup
• Worcestershire sauce↗2 teaspoons
• onion↗1 medium
• ketchup↗1⁄3 cup

Step-by-step instructions

1. 1

   Dressing: Dice the onion.

2. 2

   In Blender: add oil, sugar, vinegar, worcestershire sauce, and onion.

3. 3

   Blend well.

4. 4

   Chill.

5. 5

   Salad: Slice bacon crosswise.

6. 6

   Fry and drain.

7. 7

   Wash, stem and drain spinach.

8. 8

   Drain water chestnuts and bean sprouts.

9. 9

   Dice eggs.

10. 10

    Layer salad by placing spinach in large bowl.

11. 11

    Then top with bean sprouts, water chestnuts, bacon, and then eggs.

12. 12

    Serve with dressing.