Ingredients
1 cup olive oil1/4 cup sugar1/4 cup cider vinegar2 tablespoons finely chopped onion1 egg2 tablespoons Worcestershire sauce1 package (10 ounces) fresh spinach, torn1 cup canned bean sprouts4 bacon strips, cooked and crumbled4 green onions2 hard-boiled large eggs, sliced2 tablespoons sunflower kernels
Preparation
In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool.
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.
