Spinach Salad

This vibrant spinach salad is a refreshing blend of textures and flavors, perfect for a light lunch or a healthy side dish. Fresh baby spinach serves as the base, topped with crisp mung bean sprouts, crunchy water chestnuts, and thinly sliced red onion for a sharp bite. Crispy bacon adds a savory depth, while hard-cooked eggs provide a creamy contrast. The salad is finished with a zesty sweet and sour dressing that ties all the ingredients together. It&# 226;ÂÂs quick to assemble, requiring no cooking beyond preparing the bacon and eggs, making it an ideal weeknight meal or potluck contribution. Serve immediately to keep the greens crisp and the flavors bright.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 420.0

Dietary: Gluten-free

Description

This vibrant spinach salad is a refreshing blend of textures and flavors, perfect for a light lunch or a healthy side dish. Fresh baby spinach serves as the base, topped with crisp mung bean sprouts, crunchy water chestnuts, and thinly sliced red onion for a sharp bite. Crispy bacon adds a savory depth, while hard-cooked eggs provide a creamy contrast. The salad is finished with a zesty sweet and sour dressing that ties all the ingredients together. It&# 226;ÂÂs quick to assemble, requiring no cooking beyond preparing the bacon and eggs, making it an ideal weeknight meal or potluck contribution. Serve immediately to keep the greens crisp and the flavors bright.

Ingredients

4 slices Bacon
12 cups Fresh spinach, stemmed, washed and dried
1 cup Red onion, very thinly sliced
8 ounces Water chestnuts, drained and coarsely chopped
2 cups Mung bean sprouts, rinsed
3/4 cup Sweet & sour dressing
6 whole Hard-cooked eggs, peeled and coarsely chopped

Directions

1
Cook bacon in a skillet over medium heat until crisp. Remove from skillet and crumble into small pieces, reserving the skillet if needed.
2
In a large salad bowl, combine the fresh spinach, thinly sliced red onion, chopped water chestnuts, and rinsed bean sprouts.
3
Add the crumbled bacon and chopped hard-cooked eggs to the bowl with the vegetables.
4
Pour the sweet and sour dressing over the salad ingredients.
5
Toss gently but thoroughly to coat all ingredients evenly with the dressing.
6
Serve immediately while the spinach is still crisp.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 420.0kcal

% Daily Value *
Total Fat 27.8g43%
Saturated Fat 7.1g36%
Cholesterol 107.0mg36%
Sodium 706.9mg30%
Total Carbohydrate 26.0g9%
Dietary Fiber 7.2g29%
Sugars 12.5g
Protein 23.2g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the spinach is thoroughly dried after washing to prevent the dressing from slipping off the leaves.

You can substitute regular bean sprouts if mung bean sprouts are unavailable, though mung beans offer a slightly more delicate texture.

To make this salad ahead of time, store the dressed salad and toppings separately. Assemble just before serving to maintain crunch.

If you prefer a milder onion flavor, soak the sliced red onions in ice water for 10 minutes before adding them to the salad, then drain well.

Keywords: spinach, salad, bacon, water chestnuts, bean sprouts, red onion, hard boiled eggs, sweet and sour, healthy, lunch, side dish, crunchy, fresh, vegetables, quick, easy, potluck, light, refreshing

Read it online: https://www.chefs-mate.com/recipe/spinach-salad/