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Community Recipe
from [Sherrcat]
Korean Salad

Korean Salad

Tangy salad -the dressing makes it

  • Yield: 8 servings ( Serving Size: .5 cups )

Ingredients

  • 1 pound(s) Fresh spinach Stems removed
  • 1 bunch(es) Bean sprouts
  • 1 can(s) Water chestnuts Sliced
  • 0.5 pound(s) bacon Cooked
  • Dressing
  • 1 cup(s) Oil
  • 0.5 cup(s) Sugar
  • 0.3 cup(s) Ketchup
  • 0.25 Vinegar
  • 1.5 teaspoon(s) Worcester sauce
  • 1 whole(s) Onion Chopped
  • Salt and pepper To taste

Preparation

Make dressing day ahead. Make bacon anytime. Pour dressing over salad when ready to serve.

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Korean Salad recipe

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