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

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1/2 cup of vegetable oil,

 

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

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

IMG_9815Put lid on jar and shake vigorously!

IMG_9816Look at that gorgeous color!

SALAD:

 

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

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Add some chopped hard boiled eggs,

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some fried, crumbled bacon, salt and pepper,

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drizzle salad with dressing,

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and top with Chow Mein noodles.

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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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