Korean Salad
The number of side dishes can range anywhere from 2 to 12.
Recipe Summary Korean Salad
I have made this salad for over 30 years and everyone raves about it.
Ingredients | Korean Food Names1 cup salad oil¾ cup sugar½ cup ketchup¼ cup vinegarsalt and pepper to taste2 eggs1 pound bacon1 pound fresh spinach, torn1 (4 ounce) can water chestnuts, drained and chopped1 cup fresh bean sprouts8 mushrooms, slicedDirectionsIn a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.Info | Korean Food Namesprep: 15 mins cook: 15 mins additional: 1 day total: 1 day Servings: 8 Yield: 8
TAG : Korean SaladSalad, Green Salad Recipes, Spinach Salad Recipes,
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