---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Korean Spinach Salad
 Categories: Salads, Vegetables
      Yield: 8 servings
 
  1 1/2 lb Fresh spinach                       5 ea Slices bacon
      8 oz Fresh bean sprouts                  2 ea Hard cooked eggs
      1 cn 8 oz water chestnuts, draine  

----------------------------------DRESSING----------------------------------
    2/3 c  Salad oil                         1/3 c  White wine vinegar
    1/3 c  Sugar                             1/3 c  Finely chopped green onion
    1/3 c  Ketchup                             2 t  Worchestershire sauce
 
  Trim and descard tough spinach stems.  Rinse leaves and pat dry.  Tear
  into bite-sized peices.  Combine spinach, sprouts, and water chestnuts
  (sliced) in bowl.  Fry bacon, drain and crumble into spinach.  Cover and
  refrigerate.  In jar, combine all dressing ingredients.  Stir and chill.
  Just before serving, pour dressing over and toss.  Sprinkle with salt and
  pepper to taste. Garnish with eggs.
 
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