Saturday, August 10, 2019

Korean Spinach Salad

2/3 cup oil
1/3 cup ketchup
1/3 cup white wine vinegar
1/3 cup chopped green onion
1/4 cup sugar
2 teaspoons Worcestershire sauce

Combine in a jar, Shake to mix, Chill for 2 hours. (I don't)
11/2 pounds fresh Spinach (one bag)
5 slices bacon
8 ounces bean sprouts
1 can (8oz) water chestnuts, drained and sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs, hard boiled and sliced

Optional Additions:
Cooked chicken, almonds, blue cheese, goat cheese

For the salad, wash the spinach well.  Trim, discard tough stems.  Tear leaves into bite sized pieces.  Cook bacon until crisp; crumble.  Combine spinach, bean sprouts and water chestnuts in a large bowl and toss to mix.  Sprinkle with crumbed bacon.

Pour the dressing over the salad and toss to mix well. Season with salt and black pepper.  Slice the eggs and arrange on top of the salad.

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