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Korean Spinach Salad

 Korean Spinach Salad
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.
8 ServingsPrep/Total Time: 20 min.


  • 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 bacon strips, cooked and crumbled
  • 1 hard-cooked egg, chopped


  • 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.