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Bean Sprout Spinach Salad




Source of Recipe


Susan Emery Everett in Taste of Home Magazine, February/March 2004


Recipe Introduction


This is a great salad, with a really flavorful and rich dressing. The original recipe calls for CANNED bean sprouts which sounds revolting to me, so I subbed fresh. Make the dressing early in the day, compose the salad a hour ahead of time and there is nothing to do last minute.



List of 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 bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-cooked eggs, sliced
2 tablespoons sunflower kernels


Recipe



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.

Yield: 6-8 servings.