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Korean Spinach Salad

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Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Audrey Misner, Price, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

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.

Test Kitchen Approved

Korean Spinach Salad

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Yield: 8 servings
Prep: 20 min
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Ingredients

  • 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-boiled large egg, chopped
Text Ingredients

Directions

  1. Place the first six ingredients in a jar with a tight fitting lid; shake well. Chill until serving.
  2. 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.

Nutrition Facts

3/4 cup: 239 calories, 18g fat (2g saturated fat), 34mg cholesterol, 199mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 4g protein.
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