Spinach Salad

  • Active Time 15m
  • Total Time 15m

6 servings, 2 1/3 cups each

Crunchy bean sprouts and water chestnuts add texture to this familiar favorite.

ingredients

  • 4 slices bacon
  • 12 cups stemmed, washed and dried fresh spinach
  • 1 cup very thinly sliced red onion
  • 1 can (8 ounces) water chestnuts, drained, rinsed and coarsely chopped
  • 2 cups mung bean sprouts
  • 2 cups sliced fresh mushrooms
  • Sweet & Sour Dressing (see recipe link)
  • 1 hard-cooked egg, peeled and coarsely chopped (see Tip)

Companion recipe: Sweet & Sour Dressing

directions

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.

Tip: To hard-cook eggs, place eggs in a single layer in a saucepan and 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7587

nutrition information per serving

82 calories; 2g total fat; 1g total saturated fat; 5mg cholesterol; 217mg sodium; 12g carbohydrates; 5g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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