Korean Salad
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A home-kitchen version of korean salad, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 1 large bag spinach, washed and stemmed
- 1 can water chestnuts, drained well
- 5 strips bacon, fried crisp and crumbled
- 1 can bean sprouts, rinsed in cold water, drained and dried with paper towel
- 2 hard-boiled eggs, chopped
- 1/2 sliced red onion (thin)
Method
Combine and add dressing just before serving.
Rate:
