Greens and Sprouts Salad Recipe

Greens and Sprouts Salad Recipe photo by Taste of Home

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Bean sprouts, water chestnuts and chow mein noodles give this crunchy green salad an Asian flair. It's tossed with bacon, eggs and a tangy homemade French dressing for added appeal. -Daria Burcar Rochester, Michigan

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Greens and Sprouts Salad Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

1 package (10 ounces) fresh baby spinach
3 cups torn leaf lettuce
2 hard-cooked egg, chopped
5 Wright® Brand Bacon strips, cooked and crumbled

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1 can (28 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup chow mein noodles
FRENCH DRESSING:
1/2 cup vegetable oil
1/2 cup sugar
1/3 cup ketchup
2 tablespoons cider vinegar
1-1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1 small onion, cut into wedges

Directions

In a large salad bowl, toss the spinach, lettuce, eggs, bacon, bean sprouts and water chestnuts. Sprinkle with chow mein noodles. In a blender, combine the dressing ingredients; cover and process until blended. Serve with salad. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 281 calories, 18 g fat (3 g saturated fat), 56 mg cholesterol, 313 mg sodium, 26 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Greens and Sprouts Salad in Taste of Home February/March 2005, p36