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Spinach Salad

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  6 servings, 2 1/3 cups each
Crunchy bean sprouts and water chestnuts add texture to this familiar favorite.
4 slices  bacon
12 cups  stemmed, washed and dried fresh spinach
1 cup  very thinly sliced red onion
1 8-ounce can  water chestnuts, drained, rinsed and coarsely chopped
2 cups  mung bean sprouts
2 cups  sliced fresh mushrooms
Sweet & Sour Dressing (see recipe link above)
1   hard-cooked egg, peeled and coarsely chopped (see Tip)

Tip: To hard-cook eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Other necessary recipes:
Sweet & Sour Dressing
Spinach Salad Recipe at
Cook bacon in a skillet over medium heat until crisp, turning occasionally, about 7 minutes. Drain on paper towels and coarsely crumble.

Toss spinach, onion, water chestnuts, sprouts and mushrooms in a large bowl. Toss with dressing and divide among 6 plates. Sprinkle egg and bacon on top. Serve immediately.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 servings, 2 1/3 cups each
Calories: 82
Fat. Total: 2g
Protein: 5g
Carbohydrates, Total: 12g
Fat, Saturated: 1g
Fiber: 5g
Cholesterol: 5mg
Sodium: 217mg
% Cal. from Fat: 22%
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