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Korean Salad

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Ingredients
  Spinach 20 Ounce (2 Packages)
  Water chestnuts 2 Cup (32 tbs)
  Hard cooked eggs 4
  Bean sprouts 1 Can (10 oz)
  Salad oil 1⁄2 Cup (8 tbs)
  Wine vinegar/Tarragon 1⁄2 Cup (8 tbs)
  Onion 1 Medium, sliced thin
  White sugar 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Catsup 1⁄3 Cup (5.33 tbs)
Directions

Break spinach into small pieces; drain water chestnuts and slice thin.
To this, add eggs chopped, well drained bean sprouts and bacon fried crisp and crumbled.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Ingredient: 
Vegetable

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4.19375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2436 Calories from Fat 1233

% Daily Value*

Total Fat 139 g214%

Saturated Fat 13.2 g66.2%

Trans Fat 2 g

Cholesterol 966.8 mg322.3%

Sodium 3652.4 mg152.2%

Total Carbohydrates 250 g83.5%

Dietary Fiber 23.6 g94.5%

Sugars 193.5 g

Protein 60 g119.1%

Vitamin A 1106.1% Vitamin C 378.3%

Calcium 78.4% Iron 135.4%

*Based on a 2000 Calorie diet

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Korean Salad Recipe