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Korean Salad Recipe

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This recipe for Korean Salad, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Shartle Brown/Donna Hawkins
Added: Tuesday, June 3, 2008


1 lb Baby Spinach
1 can bean sprouts - drained
1 can water chestnuts - drained & sliced
2 or 3 hard boiled eggs
6-10 slices of bacon - fried, drained and crumbled

1 c salad oil
2/3 c white sugar
1/2 c Catsup
1/4 c vinegar
1 medium onion - chopped
1 t salt

Blend the dressing and serve on the salad.




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