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Tips for buying and cooking beef Helpful_cooking_tips Pantry List printer Recipe Index Family Favorites Little Nibbles Quick Meals Super Suppers Creative Chicken Home Baked Interesting Sides Simple Salads Holiday Memories Cookies
Cakes and Pies Yummy Desserts Common Substitutions recipes Copper Cookware Copper Bottom Cookware Cast Iron Cookware Induction Heat Article Bake ware Potracks
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Korean Salad
This cool refreshing salad is a terrific change from the ordinary ice burg lettuce we usually have for dinner. The dressing really brings all the flavors together and who doesn't like bacon. This reminds me of my rumacki recipe put into a salad. My sister Reta gave me this recipe years ago and even though she doesn't like to cook she does come up with some terrific new things to try. I hope you will try this on a warm summer evening and enjoy it as much as I have.
Korean Salad
2 Bags spinach
2 cans water chestnuts (sliced)
1 Can bean sprouts
1 lb bacon
4 hard boiled eggs (sliced)
Wash the spinach thoroughly and drain. Drain and rinse the bean sprouts and water chestnuts.
Cook the bacon crisp and crumble. Mix all the ingredients thoroughly into a large bowl.
2 cans water chestnuts (sliced)
1 Can bean sprouts
1 lb bacon
4 hard boiled eggs (sliced)
Wash the spinach thoroughly and drain. Drain and rinse the bean sprouts and water chestnuts.
Cook the bacon crisp and crumble. Mix all the ingredients thoroughly into a large bowl.
Dressing
1 cup oil
3/4 cup sugar
1/2 cup catsup
1/4 cup vinegar
1 Tablespoon worchestershire
1 small onion minced
2 teaspoons salt
3/4 cup sugar
1/2 cup catsup
1/4 cup vinegar
1 Tablespoon worchestershire
1 small onion minced
2 teaspoons salt
Drizzle dressing over salad and serve
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