This nutritious spinach, sprout, and turkey bacon winter salad will delight the taste buds. It offers a nutrient-rich, fresh-tasting, crunchy option for lunch or dinner.

Servings:  4-6


    • 8 ounces of fresh Spinach Leaves
    • 4 ounces of Bean Sprouts
    • 1 can Water Chestnuts, sliced
    • 2 grated hard-boiled Eggs
    • 6 slices of baked Turkey Bacon, crumbled (follow the directions on the packaging)


(Makes enough dressing for two of these salad meals and keeps in the refrigerator for 4 to 5 days.)

      • 3/4 cup Extra Virgin Olive Oil
      • 1/4 cup Apple Cider Vinegar
      • 1/3 cup Ketchup
      • 1/3 cup Honey (you can substitute Sugar in place of the Honey)
      • 1 small grated Onion
      • Salt and Pepper to taste
Fresh Spinach
Chocolate Chips
  1. Wash, drain, and break spinach into bite-size pieces. 
  2. Add sliced water chestnuts and gently combine.
  3. Mix together and shake to combine all dressing ingredients in a separate container thoroughly.
  4. Toss the salad with half of the dressing, reserving the remainder of the salad dressing for another salad.  
  5. Sprinkle two grated hard-boiled eggs, crumbled turkey bacon, and bean sprouts on top. Serve immediately. Enjoy!
    Chef Yvonne Dwyer

    Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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