Korean Salad
Description
A delightful spinach salad made with bacon, eggs, and a bold, tangy dressing.
Ingredients
•
1 cup salad oil
•
3/4 cup sugar
•
1/2 cup ketchup
•
1/4 cup vinegar
•
salt and pepper to taste
•
2 eggs
•
1 pound bacon
•
1 pound fresh spinach, torn
•
1 (4 ounce) can water chestnuts, drained and chopped
•
1 cup fresh bean sprouts
•
8 mushrooms, sliced
Directions
1
In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
2
Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
3
Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
4
In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.