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Korean salad

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Ingredients/Components

sugar - 1/3 c
vinegar - 1/4 c
salad oil - 1 c
Worcestershire sauce - 1 Tbsp
catsup - 1/3 c
can sliced water chestnuts - 1 item
salt to taste - 1 item
hard-boiled eggs - 3 item
slices bacon - 8 item
fresh spinach - 1 lb
medium onion, grated - 1 item
2 can bean sprouts, drained

How to make korean salad:

Toss the spinach with the bean sprouts. Dice the hard-boiled eggs and fry; crumble the bacon and add to the vegetables along with the water chestnuts. Combine the salad oil, sugar, catsup, vinegar, Worcestershire sauce and grated onion in a food processor to make the dressing. Add salt to taste and mix with the vegetables.

Recipe categories: Salads, Side dish, Vegetables.

Rating:

3.3

Average rating: 3.3, total votes: 8

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sugar, pkg, sour cream, salt, salad oil, green onions, sliced