Tangy Spinach Salad Recipe

Tangy Spinach Salad Recipe photo by Taste of Home

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Bacon and chow mein noodles bring lively crunch to this refreshing salad. “I made this for two of my best girlfriends and they loved it. One even served it to her husband for weeks!” Judy Sellgren - Grand Rapids, Michigan

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Tangy Spinach Salad Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

3 tablespoons sugar
3 tablespoons cider vinegar
3 tablespoons canola oil
3 tablespoons ketchup
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1 package (6 ounces) fresh baby spinach
3 hard-cooked eggs, chopped
1/3 cup chow mein noodles
1/3 cup real bacon bits

Directions

In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the spinach, eggs, chow mein noodles and bacon. Drizzle with dressing; toss to coat. Refrigerate leftovers. Yield: 6 servings.

Nutritional Facts 1 cup salad with 2 tablespoons dressing equals 175 calories, 11 g fat (2 g saturated fat), 110 mg cholesterol, 373 mg sodium, 12 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Tangy Spinach Salad in Simple & Delicious September/October 2008, p21