Korean Spinach Salad

Total Time
Prep 20 mins
Cook 0 mins

A delicious, flavorful salad. It's my favorite, and I hope you enjoy it, too!

Ingredients Nutrition


  1. Wash and drain spinach; break into bite-sized pieces.
  2. Fry, drain, and crumble bacon.
  3. Toss bacon and spinach with water chestnuts, bean sprouts, and eggs.
  4. Combine all dressing ingredients and mix well.
  5. Pour dressing over salad and serve.
  6. Note: This dressing is great on tossed salads, too!


Most Helpful

This spinach salad was fantastic. The dressing was absolutely delicious. The only change I made was that I used fresh bean sprouts since I could not find the canned. This is definately a keeper. Thanks Kree for a great recipe.

donna in niagara falls November 28, 2003

This is the absolute best spinach salad I've had in a long time, even though I forgot the bean sprouts and decreased the salt to 1 teaspoon. Next time I will try it with the bean spouts also. Thanks Kree for sharing this winning salad!

ellie_ September 24, 2003

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