Korean Salad

Tangy salad -the dressing makes it

Yield: 8 servings ( Serving Size: .5 cups )
Community Recipe from


  • 1 pound(s) Fresh spinach Stems removed
  • 1 bunch(es) Bean sprouts
  • 1 can(s) Water chestnuts Sliced
  • 0.5 pound(s) bacon Cooked
  • Dressing
  • 1 cup(s) Oil
  • 0.5 cup(s) Sugar
  • 0.3 cup(s) Ketchup
  • 0.25 Vinegar
  • 1.5 teaspoon(s) Worcester sauce
  • 1 whole(s) Onion Chopped
  • Salt and pepper To taste


  1. Make dressing day ahead. Make bacon anytime. Pour dressing over salad when ready to serve.
November 2012

This recipe is a personal recipe added by Sherrcat and has not been tested or endorsed by MyRecipes.

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