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Results 31 - 40 of 96 for korean salad
31. KOREAN SALAD
Make dressing a little ahead of time. Tastes better after it stands for a while. Add rice noodles just before serving.
Combine spinach leaves, bean sprouts, water chestnuts, bacon and eggs in large bowl. In another bowl, mix together oil, sugar, vinegar, ...
Dry spinach thoroughly and remove ... size pieces. Add the other ingredients. Mix dressing and use as much as desired over salad; toss. Serves 6.
34. KOREAN SALAD
Wash and drain spinach well. ... vinegar and chopped onion in blender and blend at high speed until smooth. Mix well with salad just before serving.
Combine dressing ingredients in blender until smooth. Add dressing to salad just before serving.
36. KOREAN SALAD
Tear spinach into bite-size pieces. ... Put all in salad bowl with sliced eggs and ... Add Iceberg or Romaine lettuce to spinach for contrast.
Toss above ingredients. Mix well. Pour this on right before you serve. I found this dressing can be divided and used for 2 salads.
38. KOREAN SALAD
Combine above ingredients in large bowl. Mix dressing ingredients. Add to salad to taste.
Toss together the above ingredients, putting the egg slices on top after tossing. Mix in blender about 1 minute and serve with salad.
40. KOREAN SALAD
Toss in salad bowl. Mix well. Store extra in refrigerator. Enough for 2 batches of salad.
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