Crunchy Spinach Salad Recipe

Crunchy Spinach Salad Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

A fresh salad is the perfect complement to any summer meal, like my grilled ribeye steaks. This salad, with its tangy dressing and crisp, crunchy ingredients, has become one of our very favorites. —Sharon Bickett, Chester, South Carolina

This recipe is:

Quick

[X]

Rate Crunchy Spinach Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Crunchy Spinach Salad Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

Ingredients

2 quarts fresh torn spinach
1 can (16 ounces) bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
4 hard-cooked eggs, chopped
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced
DRESSING:
1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce

Directions

In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss. Yield: 8 servings.

Originally published as Crunchy Spinach Salad in Taste of Home June/July 1993, p31