Korean Spinach Salad Recipe

4.5 2 2
Korean Spinach Salad Recipe
Korean Spinach Salad Recipe photo by Taste of Home
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Korean Spinach Salad Recipe

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4.5 2 2
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 hard-boiled large 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.
Originally published as Korean Spinach Salad in Reminisce December/January 2010, p51

Nutritional Facts

3/4 cup: 239 calories, 18g fat (2g saturated fat), 34mg cholesterol, 199mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 4g protein.

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 hard-boiled large egg, chopped
  1. Place the first six ingredients in a jar with a tight fitting lid; shake well. Chill until serving.
  2. 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.
Originally published as Korean Spinach Salad in Reminisce December/January 2010, p51

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MY REVIEW
buttermilk maid User ID: 2350303 117273
Reviewed Apr. 5, 2014

"This is my favorite spinach salad. The dressing makes the difference. We make a slight change for another version, we use balsamic vinegar in the dressing....oh so good. And it is so easy. This is a recipe my grandmother made over 40 years ago!!"

MY REVIEW
vwgirl9 User ID: 6542372 105644
Reviewed Sep. 12, 2012

"Tastes like Catalina dressing and I would use fresh bean sprouts next time."

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