Bean Sprout Spinach Salad

SUBMITTED BY: Susan Emery

"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"

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PREP TIME	20 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

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 (10 ounce) package fresh spinach, torn
1 cup canned bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-cooked eggs, sliced
2 tablespoons sunflower kernels

DIRECTIONS

In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160 degrees F. 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.