Bean Sprout Spinach Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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:
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-cooked eggs, sliced |
2 tablespoons sunflower kernels |
Directions:
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.
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. Yield: 6-8 servings.
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