"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Korean Salad Recipe

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

Contributor:  
Contributor:  
Dee Hansen
Added: Monday, October 16, 2006

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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