korean salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a bowl, mix oil, sugar, ketchup and vinegar. season with salt and pepper. cover and chill at least 24 hours.
• 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.
• place bacon in a skillet over medium heat and cook until evenly brown. drain and crumble.
• in a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. toss with dressing just before serving.