Korean Spinach Salad Recipe
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Servings: 8 servings.
1/2 cup canola oil 1/3 cup sugar 1/3 cup finely chopped onion 3 tablespoons ketchup 2 tablespoons white vinegar Dash pepper SALAD: 1/2 pound fresh spinach, torn 1 cup canned bean sprouts 1 can (8 ounces) sliced water chestnuts, drained 4 bacon strips, cooked and crumbled 1 hard-boiled large egg, chopped
