Spinach Salad

From EatingWell: July/August 1997 — Subscribe Now!

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

Nutrition Profile

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

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

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.

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.

Nutrition Bonus: Vitamin C (71% daily value), Vitamin C (31% dv), Folate (25% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable