Print Options

Back to Emily's Spinach Salad >

Include these items:

Select reviews >

Taste of Home Logo

Emily's Spinach Salad

 Emily's Spinach Salad
I've always loved eating spinach—it's grown here in our area. When I saw an announcement of a spinach cooking contest, I made up this recipe to enter. I was delighted when my colorful, tangy salad took the grand prize! —Emily Fields, Santana, California
6-8 ServingsPrep/Total Time: 15 min.

Ingredients

  • 2/3 cup canola oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned pepper
  • 1/4 teaspoon garlic powder
  • 1 package (10 ounces) fresh spinach, torn
  • 5 bacon strips, cooked and crumbled
  • 2 hard-cooked eggs, sliced

Directions

  • In a small bowl, whisk the first 10 ingredients; set aside. Place
  • spinach in a large salad bowl.
  • Just before serving, whisk dressing again and drizzle over spinach;
  • toss gently. Garnish with bacon and egg slices. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 cup) equals 219 calories, 22 g fat (3 g saturated fat), 56 mg cholesterol, 331 mg sodium, 3 g carbohydrate, 1 g fiber, 4 g protein.