Korean Salad

Korean Salad

13
Marianne 1

"I have made this salad for over 30 years and everyone raves about it."
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Ingredients

1 d 30 m servings 469 cals
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Nutrition

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 36.7 g
  • 56%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 664 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
  2. Place 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.
  3. Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
  4. In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

Reviews

13
  1. 18 Ratings

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Most helpful positive review

I got this recipe about 20 years ago from my mother-in-law. I always make it for summer get-togethers. Lately I have been substituting pre-cooked bacon (it's so easy-just heat in the microwave...

Most helpful critical review

I have had this recipe for 30+ years as well. I would not change a thing! We always serve the dressing on the side, which allows those who prefer it a little on the lighter side to achieve the...

I got this recipe about 20 years ago from my mother-in-law. I always make it for summer get-togethers. Lately I have been substituting pre-cooked bacon (it's so easy-just heat in the microwave...

I made this for a party and it turned out fabulous!!! Everyone loved it and thought it had such a wonderfully tangy dressing. I had to substitute salad greens for spinach because I happened to...

The version I've been making for years mixes the dressing in the blender with some onion and then adds a grated boiled egg. And everywhere I take it, everyone raves. My husband's complaint is ...

my husband, who is not a fan of salad, loved this one. the flavor combination is so different and good. maybe, there is just a bit too much dressing but that would be my only criticism. i wil...

Overwhelming dressing, suggest you make it on the side and add it as needed.

Yes, you certainly have had that recipe for over 30 years because so have I! It is a delicious salad, albeit I would prefer a bit less dressing than what it calls for. I would probably put on ...

One of the BEST salads I've ever had, and I've had quite a few. The bacon and boiled egg give this recipe a little more substance than most salads. I added strawberries once and tomatoes the s...

I have had this recipe for 30+ years as well. I would not change a thing! We always serve the dressing on the side, which allows those who prefer it a little on the lighter side to achieve the...

This is a delicious salad. You can't go wrong with bacon and spinach. It makes enough dressing that we have enough for two salads. My husband is not a salad fan either and he has requested thi...