Korean salad

Yield: 1 Servings

Measure Ingredient

1 lb. fresh spinach, washed, stemmed and torn 1 small can bean sprouts, drained 1 can sliced water chestnuts, drained 6-8 slices bacon, fried crisp and crumbled 2 hard cooked eggs, chopped 4 oz. slivered blanched almonds Combine all ingredients in a large bowl and toss with dressing just before serving.

Dressing 1 cup light vegetable oil ½ cup sugar ⅓ cup wine vinegar 1 small onion, minced salt and pepper to taste

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