Korean Salad recipe

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Ingredients

1 cup salad oil
¾ cup sugar
½ cup ketchup
¼ cup vinegar
salt and pepper to taste
2 eggs
1 pound bacon
1 pound fresh spinach, torn
1 (4 ounce) can water chestnuts, drained and chopped
1 cup fresh bean sprouts
8 mushrooms, sliced

Nutrition Info

468.6 calories
carbohydrate: 26.5 g
cholesterol: 67.1 mg
fat: 36.7 g
fiber: 1.7 g
protein: 11.2 g
saturatedFat: 7.3 g
servingSize: -
sodium: 663.7 mg
sugar: 23.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8

Recipe Note

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

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