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KOREAN SALAD | |
DRESSING: 1 c. oil 1/2 c. ketchup 1/4 c. vinegar 2/3 c. sugar 1 med. onion, chopped fine Pinch of salt Beat in a blender until smooth. Best made day ahead. SALAD: 1 lb. spinach 1 (1 lb.) can bean sprouts, drained 1 (5 oz.) can sliced water chestnuts, drained 3 hard boiled eggs, chopped 8 slices bacon, cooked, crumbled Mix just before serving. |
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