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Home » Recipes » Korean Spinach Salad

Korean Spinach Salad

By: Liz  /  Published: January 6, 2019  /  Updated: May 14, 2020  /   Leave a comment

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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!

Korean spinach salad

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.

hard boiled eggs on salad

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.

Korean spinach salad with dressing

This Korean spinach salad is a guaranteed hit with everyone who tastes it.

It’s positively scrumptious!

Korean Spinach Salad

Pin the Korean spinach salad recipe and share it!

bowl of Korean spinach salad

Korean spinach salad with dressing

Korean Spinach Salad

Liz - Eat Move Make
Korean spinach salad with a delicious combination of flavors and textures. It's a crowd pleaser every single time! Be prepared to serve seconds.
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Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine Korean
Servings 8 people
Calories 218 kcal

Ingredients
  

Dressing

  • 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

Salad

  • 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

Instructions
 

  • Puree dressing ingredients in blender. Store in refrigerator.
  • Just before serving, toss salad ingredients. Pour dressing over top; toss and serve immediately.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Serving: 2cupsCalories: 218kcalCarbohydrates: 17gProtein: 6gFat: 13gSaturated Fat: 3gCholesterol: 84mgSodium: 285mgPotassium: 224mgSugar: 16gVitamin A: 155IUVitamin C: 1.3mgCalcium: 25mgIron: 0.7mg
Keyword eggs, spinach salad
Tried this recipe?Let us know how it was!

Related topics
Recipes Saladseggs Great Day Farms Korean spinach salad salad spinach

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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