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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
This recipe is:
Quick
Nutritional 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.
Originally published as Bean Sprout Spinach Salad in Taste of Home February/March 2004, p35
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Reviewed on Feb. 01, 2011 by RachelStock
I have never actually gotten every single ingredient together to make this recipe as written, but the DRESSING has been my family's absolute favorite ever since it was published. I have come up with my own variation, using several tablespoons of oil (canola works fine) in a small saucepan to first brown the onions. I then add the sugar, Worcestershire sauce, and vinegar, remove from the stove, cool slightly and puree those ingredients in my blender. At the blender stage, you can temper the egg with the warm onion-vinegar combo and whip in the bender before slowly adding the remaining oil. The warm and creamy dressing is irresistable! Last night I made a vegan/eggless variation by omiting the egg and subsituting soy lecithin, xanthan gum for thickening and water, but I need to work out the correct proportions. We pour this dressing on any green salad.
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