KOREAN SALAD 
1 c. oil
1/2 c. ketchup
1/4 c. vinegar
2/3 c. sugar
1 med. onion, chopped fine
Pinch salt

Beat in blender until smooth. Best if made a day ahead.

SALAD:

1 lb. spinach
1 (1 lb.) can bean sprouts, drained
1 (5 oz.) can sliced water chestnuts, drained
3 hard cooked eggs, chopped
8 slices bacon, cooked, crumbled

Mix salad together just before serving.

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