Korean Spinach Salad with Spiced Nuts

This salad is a MUST TRY! It is my daughter's recipe via her friend, Lizzy. Brandi brought it to a family gathering recently and I couldn't get enough and made it for Creative Cooking and several other occasions. I also put the glazed nut recipe here although Brandi's recipe just called for pecans. Honestly, these glazed nuts are GREAT! I'll share the recipe separately as well.

Korean Spinach Salad with Spiced Nuts


2 bags of spinach (or 1 large)
1 cup of bean sprouts (fresh or canned)
3/4 c. water chestnuts, sliced
½ lb. diced cooked bacon
4 chopped hard-boiled eggs
spiced nuts or plain chopped pecans (1 cup or more to taste)
4-8 sliced mushrooms (fresh)




Dressing:

1 cup salad oil
½ cup cider vinegar
1/3 cup catsup
2 tsp. salt
2 to 3 tsp. Worcestershire sauce
1 cup sugar
1 ½ tsp. soy sauce
2/3 cup chopped onion
Put in blender and gently pulse just a couple of times. Add dressing (as much as needed....this make a lot.) Just before serving.
　
　 SPICED PECANS 　 On a large baking sheet spread 1 1/2 cups pecans in a single layer. Bake in a 375° oven for 8 to 10 minutes or until nuts are toasted. Meanwhile, in a medium bowl combine

2 tablespoons granulated sugar
1 1/4 teaspoons five-spice powder (I found at Spoons and Spice, also Pirate O's- any good cooking store)
1/2 teaspoon kosher salt and
1/8 to 1/4 teaspoon cayenne pepper; set aside.

In a small saucepan combine

2 tablespoons maple syrup
1 teaspoon dark brown sugar
1 tablespoon unsalted butter.


Bring mixture to boiling. Stir in the toasted pecans. Cook and stir for 1 minute. Add pecans to sugar-spice mixture and toss to coat. Spread mixture on a large piece of aluminum foil that has been greased. Cool completely. Break apart . Good on salads or to eat alone!