KOREAN SALAD
1 pound spinach
6-ounce can water chestnuts, drained
1 can bean sprouts, drain
7 slices bacon, drained and chopped
2 hard-boiled eggs
Dressing:
1/2 cup sugar
1 cup salad oil
1/2 cup ketchup
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 medium onion, grated
salt to taste
Combine the spinach, water chestnuts, bean sprouts and bacon in a large bowl; toss gently and set aside. Combine dressing ingredients and blend well at medium speed. Right before serving, pour dressing on salad ingredients and toss until the spinach is well-coated. Add hard-boiled egg halves or quarters for garnish. Serves 6 to 8.
Click the link below for some additional side dish recipes.
http://notecook.com/desserts/fruits/quick-side-dish-recipes/