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"Those who forget the pasta are condemned to reheat it."--Unknown

Korean Spinach Salad Recipe

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This recipe for Korean Spinach Salad is from Vallejo Family Cookbook, 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. fresh spinach
1 (No. 2) can bean sprouts, drained
4 hard cooked eggs, cut up
1 small can sliced water chestnuts
8 slices bacon, fried and crumbled

Dressing:

1 c. salad oil
¾ c. sugar
1 T worcestershire sauce
¼ c. vinegar
1 small onion, grated
⅓ c. ketchup
Directions:
Directions:
1. Chill vegetables.
2. Mix salad dressing ingredients in blender and chill.
3. Add dressing to spinach just before serving.
4. Refrigerate any leftover dressing.
5. You may also add 1 cup sliced mushroom.
Personal Notes:
Personal Notes:
Recipe from original Vallejo Family Cookbook.

 

 

 

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