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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Korean Salad Recipe

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This recipe for Korean Salad is from The Hansen Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Salad Oil (I use Canola)
3/4 Cup wine vinegar
2/3 cup sugar
1/3 cup catsup
2-3 Tbls Grated Sweet Onion
1 tsp salt
1 1/2 tsp Worcestershire Sauce
3/4 tsp Soy Sauce

Prepare a salad of bean sprouts, spinach (or substitute leafy lettuce)
1/2 lb bean sprouts, fresh
1 six ounce can water chestnuts, drained and sliced
2 hard boiled eggs, grated
fried bacon, crumbled (you can use real bacon bits)
Directions:
Directions:
Combine first 8 ingredients (can be put in blender)
wash and dry spinach or lettuce, break into bite size pieces.
Add bean sprouts and water chestnuts
Toss vegetables with dressing and sprinkle with eggs and bacon
Number Of Servings:
Number Of Servings:
?
Preparation Time:
Preparation Time:
30 minutes, prepare early and refrigerate
Personal Notes:
Personal Notes:
found this receipe in Grandmom's receipe file..she said it was from Ed Krass (principal at Saddleback Hi School when she was working there)

 

 

 

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