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Sprout Spinach Salad

Salad.Carnival's picture
  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

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: 
Side Dish
Everyday, Healthy

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2253 Calories from Fat 1592

% Daily Value*

Total Fat 178 g274.5%

Saturated Fat 16.3 g81.3%

Trans Fat 2.6 g

Cholesterol 528.4 mg176.1%

Sodium 2606.8 mg108.6%

Total Carbohydrates 122 g40.6%

Dietary Fiber 5.4 g21.7%

Sugars 91.9 g

Protein 42 g84.9%

Vitamin A 270.9% Vitamin C 130.6%

Calcium 26.4% Iron 50.6%

*Based on a 2000 Calorie diet

Sprout Spinach Salad Recipe