Recipes from the Heart, great for the Tummy!
Korean Salad No. 1
(submitted by: Jean Y.)
1 lb. fresh Spinach
bean sprouts
3 hard boiled eggs
6 to 8 pieces bacon (bacon bits)
1 - 8oz. can water chestnuts, sliced
Dressing:
1/2 cup oil
1/2 cup sugar
salt to taste
1/4 cup vinegar
1/3 cup catsup
1 medium onion (grated)
1 Tbsp Worcestershire sauce
Trim and discard tough spinach stems, rinse leaves well, pat dry. Break into bite sze pieces into sald bowl. Add remaining salad ingredients. Mix dressing ingredients together. Toss salad with dressing.