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Bean Sprout Spinach Salad

 Bean Sprout Spinach Salad
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
6-8 ServingsPrep/Total Time: 20 min.

Ingredients

  • 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

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.
Nutritional Facts: 1 serving (1 cup) equals 342 calories, 32 g fat (5 g saturated fat), 82 mg cholesterol, 164 mg sodium,

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Bean Sprout Spinach Salad (continued)

Nutritional Facts: 11 g carbohydrate, 2 g fiber, 5 g protein.