Korean salad recipe from the Frisco Style Magazine

Prep Time:

Cook Time:

Servings: 8 people

INGREDIENTS

SALAD:

• 1 pound(s) raw or baby spinach (washed torn and dried
• 5 ounce(s) can water chestnuts chopped
• 14 ounce(s) can bean sprouts OR
• 1 pound(s) fresh sprouts (preferred)
• 2 hard boiled eggs peeled and chopped
• 8 slice(s) crisp fried bacon crumbled

DRESSING:

• 1 cup(s) light vegetable oil not olive oil
• 1/4 cup(s) salad vinegar
• 1/3 cup(s) ketchup
• 2/3 cup(s) sugar can use Splenda
• 1 medium onion liquefy in blender
• Dash salt

INSTRUCTIONS

For the Salad:

1. Prepare greens and allow spinach to dry thoroughly between paper towels in refrigerator.
2. Layer ingredients in large dish and chill until ready to serve. Dress just before serving.

For the Dressing:

1. Mix all ingredients in a blender and refrigerate in mayonnaise jar. Spinach wilts.
2. Toss spinach with half of dressing just before serving. (Can double salad ingredients without doubling dressing)