Tossed Spinach Salad Recipe

Tossed Spinach Salad Recipe photo by Taste of Home

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From-scratch French-style dressing is a bold topping that suits the hearty ingredients in this salad. When I make it to share at a get-together, I never have any left over. I take the salad and dressing in disposable containers and come home happily empty-handed. -Myra Innes, Auburn, Kansas

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Tossed Spinach Salad Recipe

Prep/Total Time: 10 min.

Yield: 12 Servings

10 10

Ingredients

1 package (10 ounces) fresh spinach, torn
1 pound fresh mushrooms, sliced
1/2 pound sliced bacon, cooked and crumbled
3 celery ribs, sliced
1 cup (4 ounces) shredded cheddar cheese
3 hard-cooked eggs, chopped
3 green onions, sliced
1 cup ketchup
3/4 cup white vinegar
3/4 cup vegetable oil
1/2 cup sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce

Directions

In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Drizzle over salad; toss to coat. Serve immediately. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 280 calories, 21 g fat (5 g saturated fat), 68 mg cholesterol, 640 mg sodium, 17 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Tossed Spinach Salad in Taste of Home April/May 2000, p39