- 1/2 cup sugar
- 1/2 cup canola oil
- 1/4 cup white vinegar
- 1/2 teaspoon celery seed
- 10 ounces fresh baby spinach (about 13 cups)
- 1 small red onion, thinly sliced
- 1/2 pound sliced fresh mushrooms
- 5 hard-cooked large eggs, sliced
- 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- Whisk first four ingredients until sugar is dissolved.
- In a 13x9-in. dish, layer half of each of the following: spinach, onion, mushrooms and eggs. Repeat layers. Drizzle with dressing; top with bacon. Yield: 8 servings.
Reviews for Grandma's Spinach Salad
"I make the dressing in the pan that I cooked bacon in, removing most of the fat, add balsamic vinegar and garlic powder (just a sprinkle) and a little sugar. It is one of my family's favorites!!"
"I have a mixed review on this--the salad was great, however, I really didn't like the dressing. I tasted like all oil. I used a strawberry vinagarette instead."
"This was a great salad and I will make it again for adults, but it was not at all a hit with any of the kids. Not one of the 8 kids in attendance would even touch it with all the onions, mushrooms, and vinegar as ingredients. One kid did pick out some boiled egg. But they loved the cherry Jello I fixed just in case."
"A healthy salad to pair with any meal. BUT, especially perfect for a potluck or a family gathering - especially since a lot of people are going more vegetarian, it's easy to leave off the bacon if you're not sure! (Or, to just have it on the side!) Definitely have this in my 13x9 recipe wheelhouse!"