Bean Sprout Spinach Salad
A vibrant bean sprout and spinach salad with crispy bacon, green onions, and a tangy sweet vinaigrette, perfect for light lunches or as a refreshing side dish.
Ingredients
Instructions
- In a small saucepan, whisk together olive oil, sugar, cider vinegar, chopped onion, and Worcestershire sauce.
- Cook and stir over low heat until the mixture reaches 160 degrees Fahrenheit.
- Remove from heat and allow to cool.
- In a large bowl, combine torn spinach, bean sprouts, crumbled bacon, sliced green onions, and sliced hard-cooked eggs.
- Pour the cooled vinaigrette over the salad and toss gently to combine.
- Sprinkle sunflower kernels on top before serving.
Nutrition & Diet Analysis (per serving)
729
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).