Korean Salad

Korean salad recipe from the Frisco Style Magazine

Prep Time:

Cook Time:

Servings: 8 people

INGREDIENTS

SALAD:

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• 1 pound(s) raw or baby spinach (washed torn and dried

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• 5 ounce(s) can water chestnuts chopped

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• 14 ounce(s) can bean sprouts OR

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• 1 pound(s) fresh sprouts (preferred)

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• 2 hard boiled eggs peeled and chopped

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• 8 slice(s) crisp fried bacon crumbled

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DRESSING:

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• 1 cup(s) light vegetable oil not olive oil

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• 1/4 cup(s) salad vinegar

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• 1/3 cup(s) ketchup

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• 2/3 cup(s) sugar can use Splenda

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• 1 medium onion liquefy in blender

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• rDash salt

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INSTRUCTIONS

For the Salad:

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1. Prepare greens and allow spinach to dry thoroughly between paper towels in refrigerator.

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2. Layer ingredients in large dish and chill until ready to serve. Dress just before serving.

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For the Dressing:

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1. Mix all ingredients in a blender and refrigerate in mayonnaise jar. Spinach wilts.

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2. Toss spinach with half of dressing just before serving. (Can double salad ingredients without doubling dressing)

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