Korean Salad

Ingredients 12 ounces package of spinach, stems removed 4 eggs, sliced hard-boiled 1/2 pound bacon, cut into pieces crisp 1 can bean sprouts, drained 1 can waterchestnuts, sliced Macadamia nuts

Dressing 1/2 cup sugar 1/3 cup ketchup 1 teaspoon salt 1 teaspoon worcestershire sauce 1 cup Wesson oil 1 small onion, grated

Instructions 1. Combine all vegetables. Combine and mix well the dressing ingredients. 2. Toss salad ingredients with dressing.

Description A refreshing change from ordinary salads and everyone loved it.

Notes Jan Lutton shared this recipe after I enjoyed it at her home, and I have to say that I thought the dressing was "strange" but it is delicious. I used fresh bean sprouts and thought that was preferable. This salad was wonderful and every last drop was finished. All the ingredients can be prepared in advanced and assembled at serving time. I have no idea why it is called Korean Salad.

Source Jan Lutton