Korean Spinach Salad – Eat Move Make


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.

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

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

  1. Puree dressing ingredients in blender. Store in refrigerator.

  2. Just before serving, toss salad ingredients. Pour dressing over top; toss and serve immediately.

Nutrition Facts

Korean Spinach Salad

Amount Per Serving (2 cups)

Calories 218
Calories from Fat 117

% Daily Value*

Total Fat 13g
20%

Saturated Fat 3g
15%

Cholesterol 84mg
28%

Sodium 285mg
12%

Potassium 224mg
6%

Total Carbohydrates 17g
6%

Sugars 16g

Protein 6g
12%

Vitamin A
3.1%

Vitamin C
1.6%

Calcium
2.5%

Iron
3.9%

* Percent Daily Values are based on a 2000 calorie diet.

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