"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

KOREAN SPINACH SALAD Recipe

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This recipe for KOREAN SPINACH SALAD, by , is from The Hickman 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!

Contributor:  
Contributor:  
patty hickman

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c vegetable oil
1/3 c each ketchup and white wine vinegar
1/3 c chopped green onions
1/4 c sugar
2 tsp Worcestershire sauce
1 1/2 lbs fresh spinach
5 slices bacon
8 oz bean sprouts
1 (8oz) can water chestnuts sliced and drained
1/2 tsp salt
1/4 tsp pepper 2 large hard boiled eggs

Directions:
Directions:
FOR THE SALAD DRESSING, COMBINE VEGETABLE OIL, KETCHUP, VINEGAR, GREEN ONIONS, SUGAR AND WORCESTERSHIRE SAUCE IN A JAR WITH A LID. COVER NAD SHAKE TO MIX. CHILL FOR 2 HOURS

FOR THE SALAD, WASH THE SPINACH WELL. TRIM, DISCARDING TOUGH STEMS. TEAR LEAVES INT BITE-SIZED PIECES.

COOK BACON IN A SKILLET OVER MEDIUM-HIGH HEAT UNTIL CRISP. CRUMBLE BACON

COMBINE SPINACH, BEAN SPROUTS AND WATER CHESTNUT IN A LARGE BOWL AND TOSS TO MIX. SPRINKLE WITH CRUMBLED BACON.

POUR THE DRESSING OVER THE SALAD AND TOSS TO MEX WELL. SEASON WITH SALT AND PEPPER. SLICE THE EGGS AND ARRANGE ON TOP OF THE SALAD.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
22 min

 

 

 

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