Korean Salad

IMG_9824This salad is so much fun!  It is colorful, flavorful and surprising with all of its textures.

I’m not usually a huge fan of spinach salads, but this one’s dressing was so tasty that it offset the mildness of the baby spinach leaves.

Let the savory adventure begin!

DRESSING:IMG_9809Put 1/4 cup of sugar in a jelly jar and to it add


1/2 cup of vegetable oil,



2 tablespoons + 2 teaspoons ketchup, 1 1/2 teaspoons white vinegar,


1/2 tablespoon Worcestershire sauce, and 1 teaspoon salt.

IMG_9815Put lid on jar and shake vigorously!

IMG_9816Look at that gorgeous color!




Grab a lovely plate and arrange a pile of baby spinach leaves and then top with bean sprouts.


Add some chopped hard boiled eggs,


some fried, crumbled bacon, salt and pepper,


drizzle salad with dressing,


and top with Chow Mein noodles.


Delicious and inventive!

Servings: The dressing will easily make 8 plates of salad.  You will just need to have enough spinach, sprouts, eggs, bacon and chow mein noodles on hand!

Bon Appétit, Ma Chérie!

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