Spinach Salad With Cashews Bean Sprouts Recipes

EASTERN RICE SALAD

Eastern Rice Salad image

A fresh Eastern style rice salad with lots of vegetables!

Provided by Teri

Categories Salad Vegetable Salad Recipes

Time 2h30m

Yield 10

Number Of Ingredients 13

Ingredients

¾ cup long-grain white rice
1 cup fresh sliced mushrooms
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 cup salted cashew pieces
1 cup chopped green onions
½ pound fresh bean sprouts
2 ½ ounces fresh spinach
3 stalks celery, chopped
½ cup vegetable oil
¼ cup soy sauce
1 teaspoon chopped fresh parsley
½ teaspoon crushed garlic

Steps:

In a saucepan bring 1 1/2 cups salted water to a boil. Add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes. Refrigerate rice until chilled.
Combine the chilled cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
Blend the vegetable oil, soy sauce, parsley and crushed garlic in a separate bowl.
Pour the dressing over the salad 1 hour before serving and toss well.

Nutrition Facts : Calories 249 calories, Carbohydrate 19.8 g, Fat 17.6 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 468.2 mg, Sugar 2.8 g

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

Ingredients

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

FRESH SPINACH SALAD

Fresh Spinach Salad image

A wonderful salad with a homemade dressing to pour over at time of serving. Everybody likes this!

Provided by SUZBO

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 40m

Yield 7

Number Of Ingredients 10

Ingredients

½ cup white sugar
½ cup white vinegar
1 cup vegetable oil
2 tablespoons Worcestershire sauce
⅓ cup ketchup
1 small onion, chopped
5 slices bacon
3 eggs
1 pound fresh spinach - rinsed, dried and torn into bite size pieces
1 (4 ounce) can sliced water chestnuts, drained

Steps:

In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 22.1 g, Cholesterol 86.9 mg, Fat 36.3 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 6.5 g, Sodium 408.7 mg, Sugar 18.3 g

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

Ingredients

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 :

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

Ingredients

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

BEAN SPROUT SPINACH SALAD

Bean Sprout Spinach Salad image

Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. The tangy oil-and-vinegar dressing coats the mixture well. Mom will sometimes add a few radish slices for color. -Susan Emery Everett, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1 cup olive oil
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons finely chopped onion
1 egg
2 tablespoons Worcestershire sauce
1 package (10 ounces) fresh spinach, torn
1 cup canned bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-boiled large eggs, sliced
2 tablespoons sunflower kernels

Steps:

In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.

Nutrition Facts : Calories 342 calories, Fat 32g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 164mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

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