- 1 cup salad oil
- 3/4 cup sugar
- 1/2 cup ketchup
- 1/4 cup vinegar
- salt and pepper to taste
- 2 eggs
- 1 pound bacon
- 1 pound fresh spinach, torn
- 1 (4 ounce) can water chestnuts, drained and chopped
- 1 cup fresh bean sprouts
- 8 mushrooms, sliced
- In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
- Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
- Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
- In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.
06/11/2019
recipepes.com
korean salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
