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
Bean Sprout Spinach Salad
Prep Time
20 min
Yield
8 servings
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-boiled large 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.
Nutrition Facts
1 cup: 342 calories, 32g fat (5g saturated fat), 82mg cholesterol, 164mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 5g protein.
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