For an extra layer of flavor, consider adding a splash of soy sauce or a dash of sesame oil to the dressing. If you prefer a sweeter dressing, you can adjust the amount of sugar to your liking. Similarly, if you like a more tangy dressing, increase the amount of vinegar. To save time, you can cook the bacon and boil the eggs a day in advance and store them in the refrigerator until ready to use. Make sure to toss the salad with the dressing just before serving to prevent the spinach from wilting.
Korean Salad
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME24 hrs 30 mins
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SERVING8 People
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VIEWS64
A symphony of flavors and textures, this salad marries the savory crunch of bacon with the earthy notes of spinach and mushrooms, all embraced by a tangy, homemade dressing. Prepare to be transported to a culinary paradise with every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol67 mg
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Fiber2 g
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Protein11 g
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Saturated Fat7 g
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Sodium664 mg
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Sugar23 g
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Fat37 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the dressing: In a medium bowl, whisk together the salad oil, sugar, ketchup, and vinegar. Season generously with salt and pepper to taste. Cover and refrigerate for at least 24 hours to allow the flavors to meld. (24 hours)
02
StepPrepare the eggs: Gently place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil, then immediately remove the pan from the heat. Cover the pan and let the eggs stand in the hot water for 10-12 minutes. This will ensure perfectly cooked, yet tender, hard-boiled eggs. After 12 minutes, transfer the eggs to an ice bath to cool completely. Peel and slice or quarter them. (25 minutes)
03
StepCook the bacon: Place the bacon strips in a large skillet over medium heat. Cook until crispy and evenly browned, flipping occasionally. Remove the bacon from the skillet and drain on paper towels. Once cooled slightly, crumble the bacon into bite-sized pieces. (15 minutes)
04
StepAssemble the salad: In a large bowl, combine the sliced eggs, crumbled bacon, torn spinach, chopped water chestnuts, bean sprouts, and sliced mushrooms. Just before serving, drizzle the chilled dressing over the salad and gently toss to coat all the ingredients evenly. Serve immediately and enjoy the explosion of flavors!
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Rafaela Weimann
May 5, 2025I added some grilled chicken and it was a complete meal.
Theo Turner
Apr 16, 2025This salad is always a hit at potlucks!
Horacio Feil
Feb 23, 2025The dressing is surprisingly delicious. I was skeptical about the ketchup, but it works!
Katrina Kilback
Nov 23, 2024I've been making this for years and it's always a crowd-pleaser.
Mertie Sanford
Oct 12, 2024My family loves this salad! The sweet and savory combination is perfect.