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Spinach & Bacon Salad with Waterchest Nuts, Bean Sprouts & Mushrooms

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Recipe

.

 

Yield

6 servings

Prep

7 min

Cook

8 min

Ready

18 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 slices bacon
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12 cups spinach
freshly stemmed, washed and dried
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1 cup red onion
very thinly sliced
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8 ounces water chestnuts
drained, rinsed and coarsely chopped
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2 cups mung bean sprouts
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2 cups mushrooms
freshly sliced
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1 x -
sweet and sour dressing, (recipe see link below)
*
1 large egg, hard-boiled
peeled and coarsely chopped
*

Ingredients

Amount Measure Ingredient Features
4 slices bacon
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2.8 l spinach
freshly stemmed, washed and dried
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237 ml red onion
very thinly sliced
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231.2 ml/g water chestnuts
drained, rinsed and coarsely chopped
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473 ml mung bean sprouts
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473 ml mushrooms
freshly sliced
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1 x -
sweet and sour dressing, (recipe see link below)
*
1 large egg, hard-boiled
peeled and coarsely chopped
*

Directions

Cook bacon in a skillet over medium heat until crisp, turning once a few minutes, 6 to 8 minutes.

Drain on paper towels and coarsely crumble.

Add spinach, onion, water chestnuts, sprouts and mushrooms in a large bowl, and toss until well mixed.

Drizzle dressing over the salad and divide among 6 serving plates.

Top with chopped egg and crumbled bacon.

Serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 16221% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 179mg 7%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 16g
Vitamin A 114% Vitamin C 59%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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