Spinach And Sprout Salad Food

BEAN SPROUT SPINACH SALAD

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.

CRUNCHY SPINACH SALAD

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.

QUICK SPINACH SALAD WITH SPROUTS

Steps:

• Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta cheese.
• Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice.
• Trim, wash and dry spinach.
• Tear into bite-sized pieces to make about 10 cups, lightly packed.
• Place in salad bowl.
• Add alfalfa sprouts, cheese and sunflower seeds.
• In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper.
• MIx well.

SPINACH AND SPROUT SALAD

Steps:

• Halve onion lengthwise and very thinly slice crosswise. In a bowl cover onion with cold water. Chill onion in water 30 minutes.
• Make dressing while onion is chilling
• In a bowl whisk together vinegar, sugar, mustard, and salt and pepper to taste and add oil in a slow stream, whisking until emulsified. Dressing may be made 2 days ahead and chilled, covered.
• Drain onion well in a colander and pat dry. Quarter tomatoes and in a large bowl toss with onion, sprouts, spinach, and dressing.

KOREAN SPINACH SALAD

Steps:

• Wash and drain spinach; break into bite-sized pieces.
• Fry, drain, and crumble bacon.
• Toss bacon and spinach with water chestnuts, bean sprouts, and eggs.
• Combine all dressing ingredients and mix well.
• Pour dressing over salad and serve.
• Note: This dressing is great on tossed salads, too!

SPINACH AND STRAWBERRY SALAD

Steps:

• Put all the salad ingredients above in a large bowl.
• Combine all dressing ingredients in a shaker bottle and shake vigorously. Pour over above salad.
• Serve immediately.

SPINACH SALAD WITH CASHEWS & BEAN SPROUTS

Steps:

• in large bowl, gently mix all ingredients of the salad.
• Mix all the ingredients for the vinaigrette, toss with salad and serve immediatly.

BEAN SPROUT AND SPINACH SALAD

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.

SPINACH SALAD

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.