Korean Salad

Name: Korean Salad
Ingredients: 1 cup salad oil; 3/4 cup sugar; 1/2 cup ketchup; 1/4 cup vinegar; salt and pepper to taste; 2 eggs; 1 pound bacon; 1 pound fresh spinach, torn; 1 (4 ounce) can water chestnuts, drained and chopped; 1 cup fresh bean sprouts; 8 mushrooms, sliced

11 ingredients

4 steps

Ingredients

1 cup salad oil
3/4 cup sugar
1/2 cup ketchup
1/4 cup vinegar
salt and pepper to taste
2 eggs
1 pound bacon
1 pound fresh spinach, torn
1 (4 ounce) can water chestnuts, drained and chopped
1 cup fresh bean sprouts
8 mushrooms, sliced

Directions

1

In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
2

Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
3

Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
4

In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.