KOREAN SALAD

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Korean Salad image

Make and share this Korean Salad recipe from Food.com.

Provided by CinCity

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 package spinach
1 can sliced water chestnuts
1 can bean sprouts
5 slices bacon
2 hard-boiled eggs
1 cup oil (I prefer Planters Peanut Oil)
3/4 cup sugar
1/4 cup vinegar
2 teaspoons Worcestershire sauce
1 medium onion
1/3 cup ketchup

Steps:

  • Dressing: Dice the onion.
  • In Blender: add oil, sugar, vinegar, worcestershire sauce, and onion.
  • Blend well.
  • Chill.
  • Salad: Slice bacon crosswise.
  • Fry and drain.
  • Wash, stem and drain spinach.
  • Drain water chestnuts and bean sprouts.
  • Dice eggs.
  • Layer salad by placing spinach in large bowl.
  • Then top with bean sprouts, water chestnuts, bacon, and then eggs.
  • Serve with dressing.

Nutrition Facts : Calories 559.4, Fat 46.8, SaturatedFat 8.1, Cholesterol 83.5, Sodium 364.4, Carbohydrate 31.7, Fiber 0.8, Sugar 29.3, Protein 5.4

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #salads     #side-dishes     #vegetables     #asian     #korean     #easy     #potluck     #picnic     #food-processor-blender     #dietary     #to-go     #equipment     #small-appliance     #number-of-servings

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