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Bean Sprout Spinach Salad

Rated as 3.86 out of 5 Stars

"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"
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20 m servings
Original recipe yields 6 servings


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  1. In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160 degrees F. Remove from the heat; cool.
  2. 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.


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Liked it! Forgot the soy bacon. Made 1/4 the dressing with just the egg white and the rest of the ingredients were as the recipe suggested. Worked out well for me. I just couldn't bring myself t...

liked the salad ingredient combination but did not care for the dressing. Go with the spinach, sprouts, bacon and sunflower seeds with your own favorite dressing.

I used balsamic vinegar instead of the cider, but it was still very tasty!

Excellent vegan salad. Didn't use the bacon at all and poached the eggs and added soy sauce instead of the Worcestershire sauce. Excellent, excellent meal.