Korean Salad

Korean Salad Recipe

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Megan Stewart


It seems we spent more time making salads at the cottage in Eagle River than we did at home, cause her is another one I remember making. It is so good with the crunch of the water chestnuts, and the dressing is great with the chili sauce. I don't remember what we ate with it for the main course, but this salad sure was memorable!


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No-Cook or Other


  • 1 pkg
    cleaned spinach
  • 1 can(s)
    bean sprouts
  • 1 can(s)
    sliced water chestnuts
  • 7
    strips fried and crumbled bacon
  • 2
    diced hard boiled eggs

  • 1/2 c
  • 1/4 c
  • 1/4 c
  • 3 Tbsp
    chili sauce or ketchup
  • 2 tsp
    worcestershire sauce

How to Make Korean Salad


  1. Toss all ingredients for salad. Cover with the combined dressing ingredients.

Printable Recipe Card

About Korean Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Korean
Other Tag: Quick & Easy

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