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Taegu Spinach Salad

Featured in the Honolulu Star-Bulletin on August 16, 2006.

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Ingredients:

Taegu Spinach Salad

  • 1 bunch cleaned horenso spinach
  • 1 package (10 ounces) bean sprouts
  • 1 large tomato, diced
  • 1 block (20 ounces) firm or extra firm tofu, cubed
  • 1 tub (3 ounces) taegu (Korean seasoned shredded codfish)

Dressing:

  • 3/4 cup shoyu
  • 3/4 cup vegetable oil
  • 2 tablespoons sugar
  • 1 tablespoon minced garlic

Directions:

  1. In a salad bowl, combine spinach, bean sprouts, tomato, tofu, and taegu.
  2. In a small saucepan, combine dressing ingredients, bring to a boil; cool.
  3. Just before serving, toss salad with dressing.

Makes 8 servings.

Approximate nutrient analysis per serving:
330 calories, 27 g fat, 3 g saturated fat, 5 mg cholesterol, greater than 2000 mg sodium, 13 g carbohydrate, 3 g fiber, 8 g sugar, 16 g protein

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