KOREAN SALAD

Korean Salad image

I have made this salad for over 30 years and everyone raves about it.

Provided by Marianne

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time P1DT30m

Yield 8

Number Of Ingredients 11

Ingredients

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

Steps:

In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
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.
Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

Nutrition Facts : Calories 468.6 calories, Carbohydrate 26.5 g, Cholesterol 67.1 mg, Fat 36.7 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 7.3 g, Sodium 663.7 mg, Sugar 23.2 g

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