This Korean-style salad is a delightful mix of textures and flavors, combining tender fresh spinach with crunchy bean sprouts, water chestnuts, and crisp fried bacon. The dish is elevated by hard-boiled eggs and toasted slivered almonds, providing a satisfying crunch and richness. The homemade dressing, made from vegetable oil, sugar, wine vinegar, and minced onion, offers a perfect balance of sweet and tangy notes that coat every bite. It is an excellent choice for a hearty lunch, a picnic side, or a light dinner. Simple to assemble with common ingredients, this salad brings a home-style comfort to your table while remaining refreshing and energizing.
Korean Salad
Description
This Korean-style salad is a delightful mix of textures and flavors, combining tender fresh spinach with crunchy bean sprouts, water chestnuts, and crisp fried bacon. The dish is elevated by hard-boiled eggs and toasted slivered almonds, providing a satisfying crunch and richness. The homemade dressing, made from vegetable oil, sugar, wine vinegar, and minced onion, offers a perfect balance of sweet and tangy notes that coat every bite. It is an excellent choice for a hearty lunch, a picnic side, or a light dinner. Simple to assemble with common ingredients, this salad brings a home-style comfort to your table while remaining refreshing and energizing.Ingredients
Directions
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Fry bacon slices in a skillet over medium heat until crisp, then crumble into small pieces.
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Hard boil eggs, cool, peel, and chop into bite-sized pieces.
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Drain and rinse the canned bean sprouts and sliced water chestnuts.
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In a small bowl, whisk together vegetable oil, sugar, wine vinegar, minced onion, salt, and pepper to create the dressing.
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Combine the fresh spinach, drained bean sprouts, water chestnuts, crumbled bacon, chopped eggs, and slivered blanched almonds in a large salad bowl.
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Drizzle the dressing over the salad and toss gently just before serving to keep the spinach crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 26.1kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 89.7mg4%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 2.5g10%
- Sugars 0.5g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Prepare the dressing and chop the vegetables up to a day in advance. Store components separately in airtight containers in the refrigerator. Assemble the salad just before serving to prevent wilting.
Substitutions: For a vegan version, omit the bacon and eggs. You can add roasted tofu or edamame for protein. Use apple cider vinegar instead of wine vinegar for a fruitier taste.
Tips: Ensure the spinach is thoroughly dried after washing to help the dressing adhere properly. Toast the slivered almonds in a dry pan for a minute before adding to enhance their flavor and crunch.
