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Greens and Sprouts Salad Recipe

Greens and Sprouts Salad Recipe

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

Ingredients

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

  • 1. 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.