Spinach Salad with Bacon and Hard-Cooked Eggs Recipe

Be the first to add a review
Publisher Photo
This healthy, leafy salad is accented with bacon, hard-cooked eggs, bean sprouts, water chestnuts and an easy homemade dressing. It was a hit when I served it at the National Spinach Conference last year.
TOTAL TIME: Prep\Total Time: 15 min.
MAKES:12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep\Total Time: 15 min.
MAKES: 12 servings


  • 1/3 cup sugar
  • 1/3 cup white vinegar
  • 1/3 cup ketchup
  • 1/3 cup canola oil
  • 1 tablespoon Worcestershire sauce
  • SALAD:
  • 1 pound fresh baby spinach
  • 1 can (14 ounces) bean sprouts, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 medium onions, sliced
  • 2 hard-cooked eggs, sliced
  • 1/4 cup real bacon bits

Nutritional Facts

1 serving (2 cups) equals 136 calories, 7 g fat (1 g saturated fat), 37 mg cholesterol, 218 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein.


  1. In a bowl, whisk the sugar, vinegar, ketchup, oil and Worcestershire sauce. Cover and refrigerate until serving.
  2. In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, whisk the dressing and pour over salad; toss to coat. Sprinkle with bacon. Yield: 12 servings.
Originally published as Spinach Salad in Country Woman July/August 2006

Reviews for Spinach Salad with Bacon and Hard-Cooked Eggs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image