Spinach Salad

http://www.eatingwell.com/recipes/spinach_salad.html

From EatingWell:  July/August 1997

Crunchy bean sprouts and water chestnuts add texture to this familiar favorite.

6 servings, 2 1/3 cups each | Active Time: 15 minutes | Total Time: 15 minutes

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 follows)
• 1 hard-cooked egg, peeled and coarsely chopped (see Tip)

Preparation

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.

Nutrition

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

1 Carbohydrate Serving

Exchanges: 2 vegetable

Tips & Notes

• Tip: To hard-cook eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.