Korean Salad

Korean Salad

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Debbie M.

By
@tealeaf

This is one of our favorite salads.

Rating:

★★★★★ 1 vote

Method:
No-Cook or Other

Ingredients

  • 1 c
    oil
  • 1/4 c
    vinegar (white)
  • 1/3 c
    ketchup
  • 2/3 c
    sugar
  • 1
    medium onion, grated
  • ·
    salt to taaste
  • 1 lb
    fresh spinach
  • 1 ( 16 oz. can(s)
    bean sprouts, drained
  • 1 ( 8oz.) can(s)
    water chesnuts, drained
  • 3
    hard boiled eggs, mashed
  • 6-8 slice
    bacon, cooked and crumbled

How to Make Korean Salad

Step-by-Step

  1. For the dressing: Mix oil, vinegar, ketchup, sugar, grated onion and salt in a jar and shake to mix well. This makes enough dressing for 2 salads.
  2. For Salad: Wash and dry spinach. Add bean sprouts, water chestnuts, eggs, and bacon.
  3. Toss lightly and add 1/2 of dressing. Toss again to coat salad.

Printable Recipe Card

About Korean Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Korean



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