Spinach Salad Recipe
Spinach Salad Recipe photo by Taste of Home

Spinach Salad Recipe

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This salad is an excellent way to get your family to eat spinach. Luckily, there rarely is any leftover since it doesn't stay crisp.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings


  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 1/3 cup cider vinegar
  • 1/3 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • SALAD:
  • 2 quarts fresh spinach leaves, torn
  • 1 can (14 ounces) bean sprouts, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 4 hard-cooked eggs, peeled and diced
  • 6 bacon strips, cooked and crumbled
  • 1 small onion, thinly sliced

Nutritional Facts

1 serving (1 each) equals 282 calories, 19 g fat (3 g saturated fat), 110 mg cholesterol, 291 mg sodium, 24 g carbohydrate, 3 g fiber, 7 g protein.


  1. In a bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside.
  2. In a large salad bowl, toss all salad ingredients. Just before serving, drizzle salad dressing over salad and toss. Yield: 8 servings.
Originally published as Spinach Salad in Country February/March 1992, p47

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Reviewed Dec. 2, 2012

"YUM-O! Made without the mushrooms and it still tasted awesome. Love the dressing!"

Reviewed Mar. 1, 2012

"Very good spinach salad. Left off the bean sprouts, simply because the ones I had went bad before their time."

Reviewed Jan. 13, 2011

"I make this with a grilled chicken breast and it is always a hig. The dressing is fabulous."

Reviewed Dec. 25, 2010

"Brought this to our family Christmas gathering today and it was a huge hit! Will make this again."

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