Spinach And Sprout Salad Recipes

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SPINACH SALAD WITH CASHEWS & BEAN SPROUTS



Spinach Salad With Cashews & Bean Sprouts image

This salad is so fresh and healthy, it's my sister Francine's recipe. She's introduced us to this salad by bringing it to our family reunions for years. It's now one of my favorites. Bring it at a party and everyone will ask you for the recipe.

Provided by Chouny

Categories     Spinach

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

6 ounces Baby Spinach
3 ounces bean sprouts
3 ounces iceberg lettuce (chopped)
1 cup mushroom (sliced)
1 cup cooked rice
2/3 cup cashews
3/4 cup red pepper (thinly sliced)
1/4 cup green onion (chopped)
1/4 cup soya sauce
1/2 cup vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon balsamic vinegar
1 garlic clove (minced)

Steps:

  • in large bowl, gently mix all ingredients of the salad.
  • Mix all the ingredients for the vinaigrette, toss with salad and serve immediatly.

Nutrition Facts : Calories 337.8, Fat 27.8, SaturatedFat 4.1, Sodium 794.2, Carbohydrate 18.8, Fiber 2.3, Sugar 3, Protein 6.3

QUICK SPINACH SALAD WITH SPROUTS



Quick Spinach Salad with Sprouts image

Make and share this Quick Spinach Salad with Sprouts recipe from Food.com.

Provided by Dine Dish

Categories     Low Cholesterol

Yield 6 serving(s)

Number Of Ingredients 11

1 lb spinach
2 tablespoons water
1/2 cup alfalfa sprout
1 clove garlic, minced
1/4 cup feta cheese, crumbled
1 teaspoon Dijon mustard
2 tablespoons sunflower seeds
salt
2 tablespoons olive oil
black pepper, Freshly Ground
2 tablespoons lemon juice

Steps:

  • Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta cheese.
  • Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice.
  • Trim, wash and dry spinach.
  • Tear into bite-sized pieces to make about 10 cups, lightly packed.
  • Place in salad bowl.
  • Add alfalfa sprouts, cheese and sunflower seeds.
  • In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper.
  • MIx well.

Nutrition Facts : Calories 93.8, Fat 7.7, SaturatedFat 1.7, Cholesterol 5.6, Sodium 139.8, Carbohydrate 4.2, Fiber 2, Sugar 0.8, Protein 3.9

BEAN SPROUT AND SPINACH SALAD



Bean Sprout and Spinach Salad image

I cannot yet vouch for this recipe. Posting it here before I lose it! Found in Kikkoman Oriential Cooking, this looks so tasty!

Provided by MechanicalJen

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb spinach, washed
1/2 lb bean sprouts
1 tablespoon sugar
4 teaspoons vinegar
1 tablespoon soy sauce
1 teaspoon sesame seeds, toasted

Steps:

  • Pour boiling water over spinach in colander. Rinse immediately with cold water. Drain thoroughly and place in medium serving b owl. repeat process with bean sprouts and place in same bowl.
  • Combine sugar, vinegar, soy sauce and sesame seeds. Pour over veggies and toss to combine.
  • Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 63.3, Fat 0.9, SaturatedFat 0.1, Sodium 344.7, Carbohydrate 11.1, Fiber 3.6, Sugar 6.1, Protein 5.6

SPINACH AND SPROUT SALAD



Spinach and Sprout Salad image

Categories     Salad     Leafy Green     Onion     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Low Cal     Spinach     Summer     Healthy     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 10

1 red onion
For dressing
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1 teaspoon powdered mustard or 2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
1 pint vine-ripened cherry tomatoes
4 cups mixed crunchy sprouts* such as pea and lentil
3/4 pound baby spinach
*available at specialty produce markets and some natural foods stores and supermarkets

Steps:

  • Halve onion lengthwise and very thinly slice crosswise. In a bowl cover onion with cold water. Chill onion in water 30 minutes.
  • Make dressing while onion is chilling
  • In a bowl whisk together vinegar, sugar, mustard, and salt and pepper to taste and add oil in a slow stream, whisking until emulsified. Dressing may be made 2 days ahead and chilled, covered.
  • Drain onion well in a colander and pat dry. Quarter tomatoes and in a large bowl toss with onion, sprouts, spinach, and dressing.

BEST DRESSED ORIENTAL SPINACH SALAD



Best Dressed Oriental Spinach Salad image

The tangy-oniony dressing is the key to this salad. My daughter won't let me get 'lazy' and not make the dressing too! My mother use to make this spinach salad years ago and it's been a family favorite ever since.

Provided by Pam-I-Am

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb fresh spinach
8 slices bacon
3 hard-boiled eggs
1 cup fresh bean sprout
3/4 cup canola oil
1/4 cup vinegar
1/4 cup sugar (or splenda to equal 1/4 cup)
1/3 cup catsup
1 teaspoon Worcestershire sauce
1/4 cup grated onion

Steps:

  • Clean and prepare spinach. (You can also use fresh bagged spinach) Place in large bowl.
  • Rinse bean sprouts and toss them with the spinach.
  • Fry bacon to be crisp, drain on paper towels and break up into small pieces.
  • Peel hard boiled eggs and chop. Place in small bowl.
  • Mix dressing in a jar or cruet. Shake vigorously.
  • Place the spinach in individual bowls. Put some bacon and chopped egg on top of each salad. You can drizzle some dressing on it or leave the person to do that themselves.
  • Enjoy!

Nutrition Facts : Calories 736.6, Fat 65.8, SaturatedFat 11, Cholesterol 189.8, Sodium 752.5, Carbohydrate 25.2, Fiber 3.2, Sugar 19.6, Protein 14.5

ASIAN-INSPIRED SPINACH SALAD



Asian-Inspired Spinach Salad image

A spinach salad that makes everyone love spinach!

Provided by BLONDIEGIRLL69

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

5 cups fresh spinach, rinsed and dried
1 cup bean sprouts
2 clementines, peeled and segmented
⅓ cup sliced fresh mushrooms
⅓ cup vegetable oil
2 tablespoons soy sauce
1 pinch garlic powder

Steps:

  • Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
  • Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 8.9 g, Fat 18.5 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 482.8 mg, Sugar 5.6 g

SPINACH SALAD



Spinach Salad image

Make and share this Spinach Salad recipe from Food.com.

Provided by Zaphro

Categories     Salad Dressings

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 1/2 lbs fresh spinach, washed, drained and dried
1 (14 1/2 ounce) can bean sprouts, drained
1 (8 ounce) can water chestnuts, sliced and drained
4 hard-boiled eggs, chopped
1/2 lb bacon, fried, drained and crumbled
1 lb fresh mushrooms, cleaned and sliced
1/2 cup sunflower seeds, roasted (not seeds) (optional)
1 (11 ounce) can mandarin oranges, drained, to garnish (optional)
1 cup olive oil
1/2 cup cider vinegar
2 teaspoons teriyaki sauce
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1/2 cup ketchup
3/4 cup white sugar

Steps:

  • combine the spinach, bean sprouts, water chestnuts, eggs, bacon bits, mushrooms and sunflower nuts in a large bowl. Toss gently and refrigerate 2 hours.
  • When ready to serve, toss with dressing in amounts to taste and garnish with mandarin oranges.
  • For the dressing, combine the olive oil, vinegar, teriyaki sauce, salt, pepper, worcestershire sauce, ketchup and sugar. Mix well and refrigerate 2-4 hours for best taste.
  • Important to pour dressing over salad "very slowly, or it will sink to the bottom and you'll have salad soup.

CRUNCHY SPINACH SALAD



Crunchy Spinach Salad image

A fresh salad is the perfect complement to any summer meal, like my grilled ribeye steaks. This salad, with its tangy dressing and crisp, crunchy ingredients, has become one of our very favorites. -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

2 quarts fresh torn spinach
1 can (16 ounces) bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
4 hard-boiled large eggs, chopped
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced
DRESSING:
1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce

Steps:

  • In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.

Nutrition Facts :

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