Korean Spinach Salad Recipe

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This recipe for Korean Spinach Salad is from The Bennett Family Cookbook - 2007, 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: Soups and Salads

Ingredients:	Ingredients: 10-oz. package fresh spinach 4 hard boiled eggs, sliced 6 strips bacon, crisply fired and crumbled 8-oz. fresh bean sprouts, or canned (optional) 6-oz. can water chestnuts, drained and sliced (optional) Dressing (May want to have this recipe): 1 c. vegetable oil 1/2 c. white vinegar 3/4 c. sugar 1/4 c. brown sugar, packed 1/3 c. catsup 1 T. Worcestershire sauce 1 medium onion, quartered Dash of salt

Directions:	Directions: Wash, dry and remove stems from spinach and tear into pieces. Add the eggs, bacon, bean sprouts and water chestnuts and toss lightly. Add the desired amount of dressing and toss again, gently. Dressing: Combine all of the dressing ingredients in a blender and run on high speed for a few seconds.

Number Of Servings:	Number Of Servings: 6-8
Personal Notes:	Personal Notes: Ryan's favorite salad as he was growing up.

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Korean Spinach Salad Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Number Of Servings:

Number Of Servings:

Personal Notes:

Personal Notes: