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Korean Salad

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Ingredients
  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)
  Salt 1 Teaspoon
  Catsup 1⁄3 Cup (5.33 tbs)
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Ingredient: 
Vegetable

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Average: 4.2 (16 votes)