Bean Sprout Spinach Salad Food

BEAN SPROUT SPINACH SALAD

Bean Sprout Spinach Salad image

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

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

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-boiled large eggs, sliced
2 tablespoons sunflower kernels

Steps:

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., 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 : Calories 342 calories, Fat 32g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 164mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

CRUNCHY SPINACH SALAD

Crunchy Spinach Salad image

A fresh salad is the perfect complement to any summer meal, like my grilled ribeye steaks. This salad, with its tangy dressing and crisp, crunchy ingredients, has become one of our very favorites. -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 quarts fresh torn spinach
1 can (16 ounces) bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
4 hard-boiled large eggs, chopped
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced
DRESSING:
1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce

Steps:

In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.

Nutrition Facts :

BEAN SPROUT AND SPINACH SALAD

Bean Sprout and Spinach Salad image

I cannot yet vouch for this recipe. Posting it here before I lose it! Found in Kikkoman Oriential Cooking, this looks so tasty!

Provided by MechanicalJen

Categories Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb spinach, washed
1/2 lb bean sprouts
1 tablespoon sugar
4 teaspoons vinegar
1 tablespoon soy sauce
1 teaspoon sesame seeds, toasted

Steps:

Pour boiling water over spinach in colander. Rinse immediately with cold water. Drain thoroughly and place in medium serving b owl. repeat process with bean sprouts and place in same bowl.
Combine sugar, vinegar, soy sauce and sesame seeds. Pour over veggies and toss to combine.
Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 63.3, Fat 0.9, SaturatedFat 0.1, Sodium 344.7, Carbohydrate 11.1, Fiber 3.6, Sugar 6.1, Protein 5.6

SPINACH SALAD

Spinach Salad image

Make and share this Spinach Salad recipe from Food.com.

Provided by Zaphro

Categories Salad Dressings

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs fresh spinach, washed, drained and dried
1 (14 1/2 ounce) can bean sprouts, drained
1 (8 ounce) can water chestnuts, sliced and drained
4 hard-boiled eggs, chopped
1/2 lb bacon, fried, drained and crumbled
1 lb fresh mushrooms, cleaned and sliced
1/2 cup sunflower seeds, roasted (not seeds) (optional)
1 (11 ounce) can mandarin oranges, drained, to garnish (optional)
1 cup olive oil
1/2 cup cider vinegar
2 teaspoons teriyaki sauce
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1/2 cup ketchup
3/4 cup white sugar

Steps:

combine the spinach, bean sprouts, water chestnuts, eggs, bacon bits, mushrooms and sunflower nuts in a large bowl. Toss gently and refrigerate 2 hours.
When ready to serve, toss with dressing in amounts to taste and garnish with mandarin oranges.
For the dressing, combine the olive oil, vinegar, teriyaki sauce, salt, pepper, worcestershire sauce, ketchup and sugar. Mix well and refrigerate 2-4 hours for best taste.
Important to pour dressing over salad "very slowly, or it will sink to the bottom and you'll have salad soup.

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