korean salad
It seems we spent more time making salads at the cottage in Eagle River than we did at home, cause her is another one I remember making. It is so good with the crunch of the water chestnuts, and the dressing is great with the chili sauce. I don't remember what we ate with it for the main course, but this salad sure was memorable!
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prep time
cook time
method
No-Cook or Other
yield
Ingredients
- 1 package cleaned spinach
- 1 can bean sprouts
- 1 can sliced water chestnuts
- 7 - strips fried and crumbled bacon
- 2 - diced hard boiled eggs
- DRESSING:
- 1/2 cup oil
- 1/4 cup sugar
- 1/4 cup vinegar
- 3 tablespoons chili sauce or ketchup
- 2 teaspoons worcestershire sauce
How To Make korean salad
-
Step 1Toss all ingredients for salad. Cover with the combined dressing ingredients.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Lettuce Salads
Tag:
#Quick & Easy
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
Korean
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