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Sprout Spinach Salad

Salad.Carnival's picture
Ingredients
  Spinach 1 1⁄4 Bunch (125 gm) (1 Large Bunch)
  Fresh bean sprouts 1⁄2 Pound
  Canned water chestnuts 6 Ounce, drained and sliced (1 Can)
  Crispy cooked bacon strips 5 , crumbled
  Salad oil 2⁄3 Cup (10.67 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Catsup 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Worcestershire 2 Teaspoon
  Hard-cooked eggs 2 , sliced
  Salt To Taste
  Pepper To Taste
Directions

Remove and discard tough spinach stems.
Break leaves into bite-size pieces.
In a salad bowl, mix together spinach, bean sprouts, water chestnuts, and bacon.
Cover and refrigerate, if made ahead.
Combine oil, sugar, catsup, vinegar, onion, and Worcestershire; blend well.
Pour over spinach and toss gently until well mixed; season to taste with salt and pepper.
Garnish with sliced eggs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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