This Korean spinach salad is oh, so yummy! (I’m sharing the recipe as part of a sponsored post because of an #eggceptionallygreat shortcut ingredient.)
For my bridal shower (eons plus a divorce ago), everyone brought me one of their favorite recipes on an index card,and I still use them!
Everyone also wrote down one piece of advice, some of which I used and some of which I didn’t. I remember someone wrote, “Never go to bed angry” which for most people is probably solid advice, but for me… nah. I’d rather go to sleep because I’ll have gotten over the anger by the time I wake up.
Pretty sure I’d be a therapist’s nightmare.
So yeah, way off the subject of the Korean spinach salad, but I can’t make it without thinking back on how I got the recipe in the first place, especially since I love the salad so much!
I save prep time when I make it by using Great Day Farms peeled and ready-to-eat hard boiled eggs. They’re delicious and incredibly convenient; I find them in the deli area of Walmart in either 2-packs or 6-packs.
And, you can score Ibotta rebates on them. Use this Ibotta offer to get $.25 cash back on a 2-pack or $.50 cash back on a 6-pack at Walmart! I usually get the larger pack so I can have a couple of extra eggs around for quick protein snacks.
To make the dressing, I blend the ingredients together and let it sit in the fridge for a couple hours.
For the salad, I toss fresh spinach, crumbled bacon, bean sprouts, water chestnuts and hard boiled eggs together, then pour the dressing over the top and serve immediately.
If not serving right away, keep the dressing in a separate container for guests to pour or spoon over their individual salads.
This Korean spinach salad is a guaranteed hit with everyone who tastes it.
It’s positively scrumptious!
Korean Spinach Salad
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Korean Spinach Salad
- 1/2 cup brown sugar packed
- 1 cup salad oil
- 1 Tablespoon Worcestershire sauce
- 1 medium onion quartered
- 1/4 cup vinegar
- 1/3 cup ketchup
- 1 lb fresh spinach washed, torn into pieces
- 3 hard boiled eggs chopped or sliced
- 8 strips bacon cooked crisp and crumbled
- 1 8-ounce can sliced water chestnuts
- 1 16-ounce can bean sprouts drained
- 1/2 lb mushrooms cleaned, sliced
- Puree dressing ingredients in blender. Store in refrigerator.
- Just before serving, toss salad ingredients. Pour dressing over top; toss and serve immediately.