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Spinach Salad Recipe

Spinach Salad Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 each: 282 calories, 19g fat (3g saturated fat), 110mg cholesterol, 291mg sodium, 24g carbohydrate (16g sugars, 3g fiber), 7g protein

Reviews for Spinach Salad

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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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