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Korean Salad

Korean Salad recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 26.1
Dietary: Gluten-free
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
  • 1 Lb. fresh spinach, washed, stemmed and torn 1 small
Directions
  1. 1
    Fry bacon slices in a skillet over medium heat until crisp, then crumble into small pieces.
  2. 2
    Hard boil eggs, cool, peel, and chop into bite-sized pieces.
  3. 3
    Drain and rinse the canned bean sprouts and sliced water chestnuts.
  4. 4
    In a small bowl, whisk together vegetable oil, sugar, wine vinegar, minced onion, salt, and pepper to create the dressing.
  5. 5
    Combine the fresh spinach, drained bean sprouts, water chestnuts, crumbled bacon, chopped eggs, and slivered blanched almonds in a large salad bowl.
  6. 6
    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.

Keywords: korean, salad, spinach, bacon, dressing, fresh, bean sprouts, water chestnuts, almonds, egg, vegan, side dish, lunch, picnic, healthy, easy, quick, vegetarian, vegetable, vinaigrette
Read it online: https://www.chefs-mate.com/recipe/korean-salad/