"Hunger is the best sauce in the world."--Cervantes

Korean Salad Recipe

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This recipe for Korean Salad, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bunny Dehaan
Added: Friday, March 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1# fresh spinach
5 eggs (4 chopped, and 1 sliced)
2 cups water chestnuts, sliced
1 can (or an equivalent amount of fresh) bean sprouts
1" bacon, cooked and crumbled or diced

Dressing:
1 cup salad oil
1/2 cup cider vinegar
1 medium onion, chopped
3/4 cup sugar
1 T. Worcestershire sauce
2 tsp. salt
1/3 cup catsup

Directions:
Directions:
Combine dressing ingredients in blender; Refrigerate for two days (it will thicken). Combine spinach, chopped eggs, water chestnuts, bean sprouts and bacon. Shake dressing well and pour over salad. Arrange sliced egg on top.

Personal Notes:
Personal Notes:
This is one of our favorite salads! I got the recipe from Val Volek.

 

 

 

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