Korean Spinach Salad

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  • 1 pound fresh spinach
  • 3 hard-cooked eggs, diced
  • 6 to 8 slices crisp-cooked bacon, crumbled
  • 2 cups fresh bean sprouts
  • 1 (8 ounce) can water chestnuts, sliced


  • 1 cup oil
  • 2/3 cup granulated sugar
  • Salt, to taste
  • 1 medium onion, grated
  • 1/4 cup vinegar
  • 1/3 cup ketchup
  • 1 tablespoon Worcestershire sauce


  1. Trim and discard tough spinach stems. Rinse leaves well; pat dry and break into bite-size pieces in a salad bowl.
  2. Add remaining salad ingredients. Mix dressing ingredients together.
  3. Toss salad with dressing.

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