All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m
.

                          KOREAN SALAD
            (from For All Occasions Creative Cuisine)

(This was the salad that was part of the "Valentine Lace Dinner" menu and in honor of the 2018 Winter Olympics in South Korea)

1 pound fresh spinach
1 (16 oz) can bean sprouts
1 (5 oz) can water chestnuts
4 hard-boiled eggs, chopped
½ pound bacon, fried
DRESSING:
1 cup salad oil
¾ cup sugar
¼ cup white vinegar
1/3 cup catsup
2 tsp salt
1 small onion, chopped fine
1 tsp Worcestershire

Wash and drain spinach. Tear up; chill. Drain bean sprouts and water chestnuts. Make dressing: Place oil, vinegar, salt, Worcestershire, sugar, catsup and chopped onion in a blender. Blend. Mix all vegetables together in a salad bowl; toss with half of the dressing. Crumble fried bacon and sprinkle over salad.
S
erves 8 - 12 Can be prepared ahead

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