- 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 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."
"I have been making this salad for years. The dressing can be made the day before and pulsed in a blender. I add dry, seasoned. Stuffing mix and toss just before serving. It is always a hit at potluck!,"
"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!"
"This s the best salad by far. I work for a retirement community and the residents just really enjoy this salad. I've made this countless times and its always great! Thanks for sharing."