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Greens and Sprouts Salad

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.
  • Makes
    8 servings


  • 1 package (10 ounces) fresh baby spinach
  • 3 cups torn leaf lettuce
  • 2 hard-boiled large eggs, 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
  • 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


  • 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.
Nutrition Facts
1 cup: 281 calories, 18g fat (3g saturated fat), 56mg cholesterol, 313mg sodium, 26g carbohydrate (15g sugars, 4g fiber), 6g protein.

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