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Spinach Salad Recipe

Photo by: Taste of Home

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This salad is an excellent way to get your family to eat spinach. Luckily, there rarely is any leftover since it doesn't stay crisp.

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8 Servings
Prep/Total Time: 15 min.

Ingredients

DRESSING:
1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup cider vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce
SALAD:
2 quarts fresh spinach leaves, torn
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
4 hard-cooked eggs, peeled and diced
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced

Directions

In a bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside.
In a large salad bowl, toss all salad ingredients. Just before serving, drizzle salad dressing over salad and toss. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 282 calories, 19 g fat (3 g saturated fat), 110 mg cholesterol, 291 mg sodium, 24 g carbohydrate, 3 g fiber, 7 g protein.

Spinach Salad published in Country February/March 1992, p47

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Ingredients