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Results 41 - 50 of 76 for spinach korean salad
41. KOREAN SALAD
Toss in salad bowl. Mix well. Store extra in refrigerator. Enough for 2 batches of salad.
42. KOREAN SALAD
Wash and drain spinach well. In large bowl combine ... in blender and blend at high speed until smooth. Mix well with salad just before serving.
43. KOREAN SALAD
Break spinach into small pieces. Add water chestnuts, eggs, bean sprouts and bacon.
44. KOREAN SALAD
Tear spinach into bite-size pieces. Add rest ... over. DRESSING: Combine all ingredients and blend well. Refrigerate. Shake well before using.
45. KOREAN SALAD
Mix salad ingredients well. Mix dressing ingredients well. Put dressing on salad 5 minutes before serving. Serves 12 to 15 people.
46. KOREAN SALAD
Rinse spinach leaves in cold water. Paper ... eggs. NOTE: Add dressing only to salad that is going to be eaten. Mix together in bowl and chill.
47. KOREAN SALAD
Combine spinach, water chestnuts, bacon, egg ... vinegar, Worcestershire sauce, oil and salt to taste. Toss over salad. Makes 15 to 20 servings.
48. KOREAN SALAD
Mix vegetables. Sprinkle egg and bacon over top. Serve with well blended dressing.
49. KOREAN SALAD
Combine salad ingredients in salad bowl and chill in ... Mix Salad Dressing ingredients in jar and shake vigorously. Then add to salad greens.
50. KOREAN SALAD
Combine salad ingredients. In a separate bowl, ... You may prefer to use only half of the dressing and reserve the other half for another time.
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