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Korean Salad Recipe

Recipe by: Marianne

"I have made this salad for over 30 years and everyone raves about it."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In1 d 30 m
  • 1In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
  • 2Place 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.
  • 3Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
  • 4In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.
Ingredients
  • 8 servings
  • 469 cals
  • 1 cup salad oil
  • 3/4 cup sugar
  • 1/2 cup ketchup
  • 1/4 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

Amount per serving ( 5 total)

  • Calories:
    469
    23%
  • Fat:
    36.7
    56%
  • Carbs:
    26.5
    9%
  • Protein:
    11.2
    22%
  • Cholesterol:
    67
    22%

Based on a 2,000 calorie diet

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