It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Bean Sprout Spinach Salad
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- #38636
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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
10 ounces fresh spinach, torn
1 cup bean sprouts
4 slices bacon, cooked and crumbled
4 green onions, sliced
2 hard-boiled eggs, sliced
2 tablespoons sunflower kernels
directions
In a small saucepan, whisk together the first 6 ingredients. Cook and stir over low heat until the mixture reaches 160 degrees F. Remove from the heat and cool.
In a serving bowl, toss the spinach, sprouts, bacon and green onions. Drizzle with 1/2 cup of the dressing and toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate the remaining dressing.
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nutrition data
456 calories, 42 grams fat, 14 grams carbohydrates, 7 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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