Spinach Salad

July/August 1997

Your rating: None Average: 5 (2 votes)

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

Spinach Salad

Makes: 6 servings, 2 1/3 cups each

Active Time:

Total Time:


  • 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)

This recipe calls for:


  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.

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.


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).

Carbohydrate Servings: 1

Exchanges: 2 vegetable

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner