Recipe - Korean Salad

SALAD
1 Bag Spinach; washed
1 cn Waterchestnuts; canned,
Thinly cut or sliced up
2 Eggs; hard boiled
1 cn Bean sprouts; drained
1 pack Bacon; crisp, crumbled

DRESSING
Three fourths cup Sugar
One fourth cup Vinegar; (1/2)
1 cup Oil; (1/2)
1/3 cup Catsup; (1/2)
2 teaspoon Worcesterster
Onion; to taste
Salt; to taste

Salad Tear spinach into bite sized pieces. Dressing Blend in Blender untill
smooth.

Recipe by: Mary Davis

Posted to MCRecipe Digest by "C.M. Davis" comet9@worldnet.att.net on Mar
25, 1998