26 Jun 2010
|Spinach||20 Ounce (2 Packages)|
|Water chestnuts||2 Cup (32 tbs)|
|Hard cooked eggs||4|
|Bean sprouts||1 Can (10 oz)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Wine vinegar/Tarragon||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, sliced thin|
|White sugar||3⁄4 Cup (12 tbs)|
|Catsup||1⁄3 Cup (5.33 tbs)|
Break spinach into small pieces; drain water chestnuts and slice thin.
To this, add eggs chopped, well drained bean sprouts and bacon fried crisp and crumbled.
Korean Salad Recipe