Korean Salad
Similar recipes: Korean
Print This Recipe
|
INGREDIENTS
* 1 cup salad oil
* 3/4 cup sugar
* 1/2 cup ketchup
* 1/4 cup vinegar
* salt and pepper to taste
* 2 eggs
* 1 pound bacon
* 1 pound fresh spinach, torn
* 1 (4 ounce) can water chestnuts, drained and chopped
* 1 cup fresh bean sprouts
* 8 mushrooms, sliced
DIRECTIONS
1. In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
2. Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
3. Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
4. In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.
How visitors found this page:
