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Korean Salad Recipe

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

Contributor:  
Contributor:  
Greg Denzler

Category:
Category:

Ingredients:  
Ingredients:  
1-pkg. fresh spinach or baby spinach wash and
take off stems
5 strips bacon fried and crumbled
1 medium onion sliced into rings
1-can sliced waterchestnuts
2-3 hard boiled eggs sliced
1 small pkg. fresh mushrooms sliced
Dressing
1/2C white sugar 1/2C red wine vinegar 1C vegetable oil 1Tbsp worchestershire sce. 1T soy sauce 1/3C catsup garlic powder to taste

Directions:
Directions:
Mix the dressing ingredients in a resealable plastic
bowl and chill in refridgerator. In a large bowl mix
salad ingredients and when ready to serve pour dressing over and toss.

Number Of Servings:
Number Of Servings:
about 12
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
You can use Splenda to taste instead of sugar to make a healthier dressing.`

 

 

 

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