Korean Spinach Salad Recipe

Korean Spinach Salad Recipe photo by Taste of Home

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This delicious salad is a flavorful twist on the classic spinach salad. The sweet and sour dressing has just the right balance and there’s a wonderful crunch from the beans and water chestnuts.

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Korean Spinach Salad Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

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Ingredients

1/2 cup canola oil
1/3 cup sugar
1/3 cup finely chopped onion
3 tablespoons ketchup
2 tablespoons white vinegar
Dash pepper
SALAD:
1/2 pound fresh spinach, torn
1 cup canned bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
4 Wright® Brand Bacon strips, cooked and crumbled

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1 hard-cooked egg, chopped

Directions

Place the first six ingredients in a jar with a tight fitting lid; shake well. Chill until serving.
In a large salad bowl, combine the spinach, sprouts and water chestnuts. Just before serving, shake dressing and pour over salad; toss to coat. Sprinkle with bacon and egg. Yield: 8 servings.

Nutritional Facts 1 cup equals 239 calories, 18 g fat (2 g saturated fat), 34 mg cholesterol, 199 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Korean Spinach Salad in Reminisce December/January 2010, p51