Korean Salad

A delightful spinach salad made with bacon, eggs, and a bold, tangy dressing.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 469 Calories

Ingredients

• 2 eggs
• salt and pepper to taste
• 1 pound bacon
• ½ cup ketchup
• 1 cup fresh bean sprouts
• 1 (4 ounce) can water chestnuts, drained and chopped
• ¼ cup vinegar
• 8 mushrooms, sliced
• ¾ cup sugar
• 1 cup salad oil
• 1 pound fresh spinach, torn

Recipe Instructions

Step 1

In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.

Step 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.

Step 3

Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.

Step 4

In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.