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Korean Salad
Korean Salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
1470 minutes
Bacon and egg spinach salad with zesty dressing.
Ingredients:
  • 1 cup salad oil
  • 0.75 cup sugar
  • 0.5 cup ketchup
  • salt and pepper to taste
  • 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
Instructions:
  • Combine oil, sugar, ketchup, and vinegar in a bowl. Season with salt and pepper. Refrigerate covered for a minimum of 24 hours.
  • Place the egg in a pot and cover it with cold water. Bring it to a boil and then remove it from the heat. Cover the pot and let the egg sit in the hot water for 10 to 12 minutes. Remove the egg from the water, allow it to cool, peel it, and slice it.
  • Cook bacon in a skillet over medium heat until perfectly browned. Once cooked, remove from skillet and crumble.
  • Combine eggs, crispy bacon, fresh spinach, crunchy water chestnuts, delicate bean sprouts, and savory mushrooms in a large bowl. Drizzle with dressing right before enjoying.

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