Korean Salad

Name: Korean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. salad oil; 1/2 c. catsup; 1/2 c. sugar; 1/4 c. wine vinegar; 1 Tbsp. Worcestershire sauce; 2 Tbsp. onion; 1 pkg. spinach; 1 can water chestnuts, drained and sliced; 1 can bean sprouts, drained and rinsed; 8 slices bacon; 3 hard-boiled eggs, sliced

Eats Now Editorial Team · 1098 kcal · Salads

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Korean Salad – a delicious recipe with salad oil, catsup, sugar, wine vinegar, Worcestershire sauce, onion. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 c. salad oil
1/2 c. catsup
1/2 c. sugar
1/4 c. wine vinegar
1 Tbsp. Worcestershire sauce
2 Tbsp. onion
1 pkg. spinach
1 can water chestnuts, drained and sliced
1 can bean sprouts, drained and rinsed
8 slices bacon
3 hard-boiled eggs, sliced

1
Put oil, catsup, sugar, vinegar, Worcestershire sauce and onion in blender.
2
Mix spinach, water chestnuts and bean sprouts.
3
Pour over the dressing.
4
Cook bacon crisp and crumble over salad.
5
Slice the hard-boiled eggs.
6
Mix and toss.

1098

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. salad oil, 1/2 c. catsup, 1/2 c. sugar, 1/4 c. wine vinegar, and more.

Yes, Korean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
1098 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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