Korean Spinach Salad recipe 1 pound fresh spinach 3 hard-cooked eggs, diced 6 to 8 slices crisp-cooked bacon, crumbled 2 cups fresh bean sprouts 1 (8 ounce) can water chestnuts, sliced Dressing: 1 cup oil 2/3 cup granulated sugar Salt, to taste 1 medium onion, grated 1/4 cup vinegar 1/3 cup catsup 1 tablespoon Worcestershire sauce Trim and discard tough spinach stems. Rinse leaves well; pat dry and break into bite-size pieces in a salad bowl. Add remaining salad ingredients. Mix dressing ingredients together. Toss salad with dressing.