Spinach Salad

By Hester

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 8-ounce can water chestnuts, drained, rinsed and coarsely chopped
• 2 cups mung bean sprouts
• 2 cups sliced fresh mushrooms
• Sweet & Sour Dressing, (recipe in Salad Dressings)
• 1 hard-cooked egg, peeled and coarsely chopped (see Tip)

Details

Adapted from eatingwell.com

Preparation

Step 1

1.Cook bacon in a skillet over medium heat until crisp, turning occasionally, about 7 minutes. Drain on paper towels and coarsely crumble.
2.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.


Per serving: 82 calories; 2 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 12 g carbohydrates; 5 g protein; 5 g fiber; 217 mg sodium; 478 mg potassium.