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Korean Salad Recipe

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

Added: Monday, September 8, 2008


1 # bag fresh spinach, remove stems
1 can bean sprouts, drained, may also use fresh
1 can water chestnuts, sliced
2 hard boiled eggs grated
8 slices bacon browned and drained
1 c olive oil 2/3 c sugar
1/2 c catsup 1/4 c white vinegar
1 T worchestershire sauce 1 med onion grated
salt to taste

1. Wash spinach and drain in towel. Remove stems
and tear into pieces.
2. Place in bowl, and add beans sprouts and water
chestnuts. Toss with dressing and sprinkle egg and
bacon on top.




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