Bean Sprout Spinach Salad

Name: Bean Sprout Spinach Salad
Prep time: 20 min
Total 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

1 review

Total Time

Prep/Total Time: 20 min.

Recipe by Susan Emery

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Sep. 23, 2022

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

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Bean Sprout Spinach Salad

1 review

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

Text Ingredients

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.