Korean Salad

Ingredients:

• 1/2 cup corn oil
• 1/4 cup vinegar
• 1/4 cup ketchup
• 1/3 cup sugar
• 1/2 med. onion, grated
• salt, to taste
• 1 can bean sprouts, drained (16oz.)
• 1 lb. spinach, torn
• 1 can water chestnuts, thinly sliced (5oz.)
• 2 hard-cooked eggs, chopped
• 6 slices crisp fried bacon, crumbled

Directions:

Combine first 6 ingredients in jar; shake well. Mix bean sprouts, spinach and water chestnuts in salad bowl. Add dressing; toss to mix. Top with eggs and bacon.

By Robin from Washington, IA