Korean Salad

Korean Salad

13
Marianne 1

"I have made this salad for over 30 years and everyone raves about it."

Ingredients

1 d 30 m {{adjustedServings}} servings 469 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 36.7 g
  • 56%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 664 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
  2. 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.
  3. Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
  4. In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.
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Reviews

13
  1. 18 Ratings

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I got this recipe about 20 years ago from my mother-in-law. I always make it for summer get-togethers. Lately I have been substituting pre-cooked bacon (it's so easy-just heat in the microwave...

I made this for a party and it turned out fabulous!!! Everyone loved it and thought it had such a wonderfully tangy dressing. I had to substitute salad greens for spinach because I happened to...

The version I've been making for years mixes the dressing in the blender with some onion and then adds a grated boiled egg. And everywhere I take it, everyone raves. My husband's complaint is ...