Bean Sprout Spinach Salad

• 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

1. In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160u0b0. 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.

olive oil, sugar, cider vinegar, onion, egg, worcestershire sauce, fresh spinach, bean sprouts, bacon, green onions, eggs, sunflower kernels

Taken from www.tasteofhome.com/recipes/bean-sprout-spinach-salad/ (may not work)