Name: Korean Salad
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Salad oil - 1 cup; Sugar - ¾ cup; Ketchup - ½ cup; Vinegar - ¼ cup; Salt and pepper to taste - ¼ cup; Eggs - 2; Bacon - 1 pound; Fresh spinach, torn - 1 pound; Water chestnuts, drained and chopped - 1 (4 ounce) can; Fresh bean sprouts - 1 cup; Mushrooms, sliced - 8

Ingredients for - Korean Salad

1. Salad oil 1 cup

2. Sugar ¾ cup

3. Ketchup ½ cup

4. Vinegar ¼ cup

5. Salt and pepper to taste ¼ cup

6. Eggs 2

7. Bacon 1 pound

8. Fresh spinach, torn 1 pound

9. Water chestnuts, drained and chopped 1 (4 ounce) can

10. Fresh bean sprouts 1 cup

11. Mushrooms, sliced 8

How to cook deliciously - Korean Salad

1 . Stage

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

2 . Stage

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 . Stage

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

4 . Stage

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