Korean Salad

GSMegan avatar
By Megan Stewart
from Middletown, OH

It seems we spent more time making salads at the cottage in Eagle River than we did at home, cause her is another one I remember making. It is so good with the crunch of the water chestnuts, and the dressing is great with the chili sauce. I don't remember what we ate with it for the main course, but this salad sure was memorable!

VIDEO PLAYER
method No-Cook or Other

Ingredients

  •   1 pkg
    cleaned spinach
  •   1 can(s)
    bean sprouts
  •   1 can(s)
    sliced water chestnuts
  •   7
    strips fried and crumbled bacon
  •   2
    diced hard boiled eggs
  • DRESSING:
  •   1/2 c
    oil
  •   1/4 c
    sugar
  •   1/4 c
    vinegar
  •   3 Tbsp
    chili sauce or ketchup
  •   2 tsp
    worcestershire sauce

How To Make

  • 1
    Toss all ingredients for salad. Cover with the combined dressing ingredients.