A Spinach Salad Not Soon Forgotten
Another hand-me-down recipe that has become one of our favorites–just the perfect blend of protein and vegetables with a sweet and tangy dressing. . . perfection!
Crunchy Spinach Salad
Add some Asian flair to all that spinach in your fridge.
Ingredients
- 2 quarts spinach torn
- 1 can bean sprouts or 2 cups fresh bean sprouts
- 1 can water chestnuts sliced and drained
- 4 eggs hard boiled, chopped
- 6 strips bacon cooked and crumbled
- 1 red onion thinly sliced
Dressing
- 1/2 cup honey
- 1/2 cup olive oil
- 1/3 cup apple cider vinegar
- 1/3 cup ketchup
- 1 Tbsp Worcestershire sauce
Instructions
- 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.
Nutrition
Serving: 1cupCalories: 304kcalCarbohydrates: 29gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 74mgSodium: 361mgPotassium: 1215mgFiber: 5gSugar: 18gVitamin A: 17890IUVitamin C: 55mgCalcium: 206mgIron: 6mg
Tried this recipe?Let us know how it was!
