Korean Spinach Salad

Posted on Jun 01 2016 in
korean spinach salad
Print Recipe


  • ½ cup sugar
  • 1/3 cup ketchup
  • ¼ cup vinegar
  • 1 T. Worcestershire sauce
  • ½ medium onion, grated
  • 1 cup salad oil
  • 1 (10-oz.) package spinach leaves, cleaned and dried
  • 1 (16-oz.) can bean sprouts, drained
  • 8 slices bacon, cooked and crumbled
  • 3 eggs, hard-boiled and sliced
  • Salt to taste


In a blender, combine sugar, ketchup, vinegar, Worcestershire sauce, onion and oil. Chill. Break up spinach and place in bowl. Add bean sprouts to spinach and toss. Top with bacon. Mix eggs with the salad dressing and pour over the spinach. Toss well before serving. Salt to taste.

Karen Ravenscroft, Claypool, Indiana