Korean Salad -- Quad-Cities Online Recipe Book
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Korean Salad

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1 package fresh spinach, rinsed
3 hard-cooked eggs, chopped
1 can bean sprouts, drained
6 pieces bacon, fried and crumbled
1 small onion, chopped

1 cup oil
1/2 cup sugar
1/3 cup ketchup
1/4 cup white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt


Mix salad ingredients together. Combine all dressing ingredients and pour over salad. Toss.

Marilyn Lindsey
Rock Island

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