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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Korean Salad Recipe

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This recipe for Korean Salad is from The Shartle Family Cookbook Project, 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 lb Baby Spinach
1 can bean sprouts - drained
1 can water chestnuts - drained & sliced
2 or 3 hard boiled eggs
6-10 slices of bacon - fried, drained and crumbled

Dressing
1 c salad oil
2/3 c white sugar
1/2 c Catsup
1/4 c vinegar
1 medium onion - chopped
1 t salt
Directions:
Directions:
Blend the dressing and serve on the salad.

 

 

 

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