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Greens and Sprouts Salad

By: Daria Burcar  
"Bean sprouts, water chestnuts and chow mein noodles give this crunchy green salad an Asian flair. It's tossed with bacon, eggs and a tangy homemade French dressing for added appeal. -Daria Burcar Rochester, Michigan"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 40 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (10 ounce) package fresh baby spinach
  • 3 cups torn leaf lettuce
  • 2 hard cooked eggs, chopped
  • 5 bacon strips, cooked and crumbled
  • 2 (14.5 ounce) cans bean sprouts, drained
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1/2 cup chow mein noodles
  • FRENCH DRESSING:
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/3 cup ketchup
  • 2 tablespoons cider vinegar
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/8 teaspoon salt
  • 1 small onion, cut into wedges

Directions

  1. In a large salad bowl, toss the spinach, lettuce, eggs, bacon, bean sprouts and water chestnuts. Sprinkle with chow mein noodles. In a blender, combine the dressing ingredients; cover and process until blended. Serve with salad.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by Caroline C 
The changes I made were to use fresh beansprouts, and olive oil. I diced the water chestnuts,... MORE

 
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