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Bean Sprout Spinach Salad Recipe

Photo by: Taste of Home

Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. The tangy oil-and-vinegar dressing coats the mixture well. Mom will sometimes add a few radish slices for color. -Susan Emery Everett, Washington

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6-8 Servings
Prep/Total Time: 20 min.

Ingredients

1 cup Crisco® Extra Virgin Olive Oil
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons finely chopped onion
1 egg
2 tablespoons Worcestershire sauce
1 package (10 ounces) fresh spinach, torn
1 cup canned bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-cooked eggs, sliced
2 tablespoons sunflower kernels

Directions

In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool.
In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 342 calories, 32 g fat (5 g saturated fat), 82 mg cholesterol, 164 mg sodium, 11 g carbohydrate, 2 g fiber, 5 g protein.

Bean Sprout Spinach Salad published in Taste of Home February/March 2004, p35

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