Korean Salad

Korean Salad

13 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 d 30 m
Marianne
Recipe by  Marianne

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

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Ingredients

Adjust Servings

Original recipe yields 8

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Directions

  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)

Rate This Recipe
stephanie
12

stephanie

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

lisa
9

lisa

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 it 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
7

bonnie

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 don't make it just for us at home.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 469 cal
  • 23%
  • Fat
  • 36.7 g
  • 56%
  • Carbs
  • 26.5 g
  • 9%
  • Protein
  • 11.2 g
  • 22%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 712 mg
  • 28%

Based on a 2,000 calorie diet

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