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Korean Spinach Salad

Name: Korean Spinach Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Cuisine: Asia, Korean
Ingredients: 1/2 cup canola oil; 1/3 cup sugar; 1/3 cup finely chopped onion; 3 tablespoons ketchup; 2 tablespoons white vinegar; Dash pepper; SALAD:; 1/2 pound fresh spinach, torn; 1 cup canned bean sprouts; 1 can (8 ounces) sliced water chestnuts, drained; 4 bacon strips, cooked and crumbled; 1 hard-boiled large egg, chopped

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Total Time

Prep/Total Time: 20 min.

Makes

8 servings

This delicious salad is a flavorful twist on the classic spinach salad. The sweet and sour dressing has just the right balance and there’s a wonderful crunch from the beans and water chestnuts.

Korean Spinach Salad Recipe photo by Taste of Home

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Ingredients

1/2 cup canola oil
1/3 cup sugar
1/3 cup finely chopped onion
3 tablespoons ketchup
2 tablespoons white vinegar
Dash pepper
SALAD:
1/2 pound fresh spinach, torn
1 cup canned bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
4 bacon strips, cooked and crumbled
1 hard-boiled large egg, chopped

Directions

Place the first six ingredients in a jar with a tight fitting lid; shake well. Chill until serving.
In a large salad bowl, combine the spinach, sprouts and water chestnuts. Just before serving, shake dressing and pour over salad; toss to coat. Sprinkle with bacon and egg.

Nutrition Facts

3/4 cup: 239 calories, 18g fat (2g saturated fat), 34mg cholesterol, 199mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 4g protein.

Korean Spinach Salad

Ingredients

Directions

Nutrition Facts

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