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Korean Saladsalads, korean 1 x no ingredients 1 lb. fresh spinach, washed, stemmed and torn 1 small can bean sprouts, drained 1 can sliced water chestnuts, drained 6-8 slices bacon, fried crisp and crumbled 2 hard cooked eggs, chopped 4 oz. slivered blanched almonds Combine all ingredients in a large bowl and toss with dressing just before serving. Dressing 1 cup light vegetable oil 1/2 cup sugar 1/3 cup wine vinegar 1 small onion, minced salt and pepper to taste Courtesy of Shareware RECIPE CLIPPER 1.0
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