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Wilted Spinach Salad Recipe
|Spinach||8 Cup (128 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Bacon slices||4 , cut into small pieces|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 281 Calories from Fat 39
% Daily Value*
Total Fat 5 g7%
Saturated Fat 1.4 g7%
Trans Fat 0 g
Cholesterol 6.9 mg
Sodium 853.3 mg35.6%
Total Carbohydrates 51 g16.9%
Dietary Fiber 8.8 g35.4%
Sugars 32.3 g
Protein 14 g28.1%
Vitamin A 484.4% Vitamin C 158.9%
Calcium 28.5% Iron 48.5%
*Based on a 2000 Calorie diet
Add bean sprouts and water chestnuts.
In wok cook bacon pieces over medium heat till crisp; do not drain.
Add onion, vinegar, catsup, and sugar to wok.
Cook and stir till mixture is bubbly and heated through.
Remove from heat.
Add spinach mixture to wok, tossing till greens are slightly wilted and well coated.
Turn into serving bowl; serve at once.
Garnish with sliced hard-cooked egg, if desired.