Bean Sprout Spinach Salad
Total Time
Prep/Total Time: 20 min.
Makes
6-8 servings
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
Bean Sprout Spinach Salad Recipe photo by Taste of Home
Reviews
We loved this combination of veggies and additions. Our favorite thing, though, was the dressing. This is the first time I have made a cooked dressing. It was so yummy. I put the remaining dressing in the fridge, but by the time the weekend was over it was gone because my boyfriend used extra on the salad and then used it to dip bread in as well as on several other things.
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.