Bean Sprout Spinach Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 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
Ingredients
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1 cup olive oil
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1/4 cup sugar
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1/4 cup cider vinegar
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2 tablespoons finely chopped onion
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1 egg
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2 tablespoons Worcestershire sauce
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1 package (10 ounces) fresh spinach, torn
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1 cup canned bean sprouts
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4 bacon strips, cooked and crumbled
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4 green onions
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2 hard-boiled large eggs, sliced
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2 tablespoons sunflower kernels
Directions
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1.
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.
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2.
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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