Korean salad




Yield: 1 Servings

Ingredients:

Instructions:

washed stemmed and torn 1 small can bean sprouts drained 1 can sliced water chestnuts drained 6-8 slices bacon fried crisp and crumbled 2 hard cooked eggs chopped 4 oz. slivered blanched almonds Combine all ingredients in a large bowl and toss with dressing just before serving. Dressing 1 cup light vegetable oil 1/2 cup sugar 1/3 cup wine vinegar 1 small onion minced salt and pepper to taste Courtesy of Shareware RECIPE CLIPPER 1.0 Converted by MMCONV vers. 1.20







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