Korean Spinach Salad
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 1 package fresh spinach
- 1⁄2 lb bacon
- 1 (8 ounce) can water chestnuts
- 1 (14 ounce) can bean sprouts
- 3 hard-boiled eggs, diced
- 1⁄2 lb sliced mushrooms (optional)
-
Dressing
- 1 cup cooking oil
- 1⁄4 cup vinegar
- 1 onion, chopped
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1⁄3 cup ketchup
- 3⁄4 cup sugar
directions
- Wash and drain spinach; break into bite-sized pieces.
- Fry, drain, and crumble bacon.
- Toss bacon and spinach with water chestnuts, bean sprouts, and eggs.
- Combine all dressing ingredients and mix well.
- Pour dressing over salad and serve.
- Note: This dressing is great on tossed salads, too!
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RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!