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Korean Salad Recipe

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

Karen Moilanen
Added: Saturday, January 5, 2008


1 pkg. fresh spinach
1 #2 can bean sprouts, drained
1 5 oz. can water chestnuts, drained and chopped
1 5 oz. can bamboo shoots, drained and chopped
3 hard boiled eggs, chopped
5 slices bacon, crisp
1 medium onion, chopped
3/4 cup sugar
1 cup salad oil
1/4 cup vinegar
1/3 cup ketchup
2 tsp. Worcestershire sauce
2 tsp. seasoned salt
1 tsp. lemon juice

Mix spinach torn into bite size pieces with the sprouts. chestnuts, bamboo shoots, eggs, bacon and onion. toss together with the sugar, oil, ketchup. Worcestershire,sauce, salt, lemon juice. May be made ahead. Mix all ingredients except spinach. Add dressing just before serving.




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