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Bean Sprout Spinach Salad Recipe

Bean Sprout Spinach Salad Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6-8 servings


  • 1 cup 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


  • 1. 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.
  • 2. 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.

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.