kOREAN SALAD

By JJCR

Ingredients

• DRESSING:
• 1 10 oz. package fresh spinach
• 8 oz. fresh bean sprouts
• 1 6 oz. can water chestnuts, drained and sliced
• 4 hard cooked eggs, sliced
• 6 strips bacon, crisply fried and crumbled
• 1 cup vegetable oil
• 1/2 cup white vinegar
• 3/4 cup sugar
• 1/4 cup brown sugar, packed
• 1/3 cup catsup
• 1 tbsp. worcestershire sauce
• 1 medium onion, quartered
• dash of salt

Preparation

Step 1

Wash, dry and remove stems from spinach and tear into pieces. Add the bean sprouts, water chestnuts, eggs and bacon and toss lightly. Add the dressing and toss again, gently.

DRESSING:
Combine all of the dressing ingredients in a blender and run on high speed for a few seconds.


COLORADO CACHE COOKBOOK