Korean Salad Recipe - Allrecipes.com

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
469 cal
23%

Fat
36.7 g
56%

Carbs
26.5 g
9%

Based on a 2,000 calorie diet

Reviews (12)

Rate This Recipe

lisa

Feb. 8, 2007

"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 make ..." See moreit during the spinach scare, but it was still excellent... I plan on making it again soon. It does make too much dressing though, so next time I'll scale it down. You can use the recipe conversion on this site to scale down the number of servings from 8 to 6 and use that for the dressing but keep the other ingredients the same. Thats what I plan on doing."

bonnie

Jun. 1, 2009

"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 that I..." See more don't make it just for us at home."

stephanie

Jul. 15, 2007

"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 until..." See more crispy). I recommend serving the dressing on the side. That way you can refrigerate any left-overs without the spinach getting soggy."

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