Monday, January 3, 2011

Korean Spinach Salad


1 pound fresh spinach, torn
4 hard-cooked eggs, sliced
2 cups bean sprouts
3/4 cups sliced water chestnuts
1/2 pound bacon, cooked and crumbled


1/2 cup chopped green onion
1 medium tomato, chopped
3/4 cup croutons
2 Tbsp red bell peppers, diced
3 oz cheddar cheese, grated (may use other types of cheese)
1 Tbsp seeds (sunflower or seseme)
1 tart apple, chopped
1-2 oranges, chopped


1/3 cup catsup
1 1/2 tsp worcestershire sauce
2-4 Tbsp honey
1/2 cup oil
2 Tbsp vinegar
1/2 tsp salt (or less)

Mix washed spinach with rest of salad ingredients and any optionals you wish. Just before serving, toss mixed dressing into salad.

*Recipe from Barb Staffeldt, Linda Desmarais, Wendy Marks- from Whole Foods For the Whole Family La Leche League International Cookbook 1981.

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