Dairy-Free, Peanut-Free, Nut-Free, Shellfish-Free
Korean Salad is an easy-to-make tasty spinach salad with water chestnuts, bean sprouts, bacon, and a sweet and sour dressing.
- 1 bag spinach leaves
1 cup bean sprouts
1 cup water chestnuts, thinly sliced
1/2 lb. mushrooms, cleaned & sliced (optional)
2 hard-boiled eggs, chopped & sliced (optional)
1/2 lb. bacon, cooked and crumbled
1 cup canola oil
3/4 cup sugar
1/3 cup ketchup
1/4 cup vinegar
1 medium onion, grated
1 tbsp. Worcestershire
1/2 tsp. salt
1. Toss the spinach, bean sprouts, and water chestnuts together. Add optional hard-boiled egg and/or mushrooms. Sprinkle crumbled bacon.
2. For the dressing, combine all the ingredients. Mix until combined.
3. Drizzle your preferred amount of salad dressing and serve immediately.