Korean Salad

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.