"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Korean Spinach Salad Recipe

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This recipe for Korean Spinach Salad, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Wilson
Added: Tuesday, May 12, 2009


1 pkg fresh spinach
1/2 lb bacon, cooked and chopped
2 hard boiled eggs, chopped
1/2 can bean sprouts, chopped
1 can sliced water chestnuts
1/2 cup vegetable oil
1/2 cup vinegar
1/4 cup ketchup
scant 1/2 cup sugar
1 tsp salt
1/2 cup grated onion
1/2 tsp worchestershire sauce

Toss together spinach, bacon, eggs, bean sprouts and water chestnuts. Mix together remaining ingredients and toss with salad just before serving.




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