Korean Salad

Korean Salad Recipe

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Debbie M.

By
@tealeaf

This is one of our favorite salads.

Rating:
★★★★★ 1 vote
Method:
No-Cook or Other

Ingredients

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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

  • 1For 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.
  • 2For Salad: Wash and dry spinach. Add bean sprouts, water chestnuts, eggs, and bacon.
  • 3Toss 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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