Sweet-Sour Spinach Salad with Bacon Recipe

5 1 1
Sweet-Sour Spinach Salad with Bacon Recipe
Sweet-Sour Spinach Salad with Bacon Recipe photo by Taste of Home
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Sweet-Sour Spinach Salad with Bacon Recipe

Read Reviews
5 1 1
Publisher Photo
The L&T tasting panel loved this full-flavored contribution from Jennifer Cain. "When I tasted this tangy salad at a cookout, I immediately asked for the recipe," she writes from Bel Air, Maryland. "Even after I pared it down and added veggies, it was still a hit!"
Recommended: Our Best Bacon Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (10 ounces) fresh spinach, torn
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 1/2 cup thinly sliced yellow summer squash
  • 1/2 cup sliced fresh mushrooms
  • 1/3 cup garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup chopped onion
  • 2 tablespoons sugar
  • 2 tablespoons canola oil
  • 2 tablespoons ketchup
  • 1 tablespoon water
  • 1 tablespoon cider vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Directions

In a large bowl, combine the spinach, water chestnuts, squash, mushrooms, garbanzo beans and onion.
In a small bowl, whisk the sugar, oil, ketchup, water, vinegar, garlic and salt. Pour over spinach mixture; toss to coat. Sprinkle with bacon. Serve immediately. Yield: 6 servings.
Originally published as Sweet-Sour Spinach Salad in Light & Tasty June/July 2006, p36

Nutritional Facts

1-1/3 cups: 133 calories, 7g fat (1g saturated fat), 3mg cholesterol, 247mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 package (10 ounces) fresh spinach, torn
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 1/2 cup thinly sliced yellow summer squash
  • 1/2 cup sliced fresh mushrooms
  • 1/3 cup garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup chopped onion
  • 2 tablespoons sugar
  • 2 tablespoons canola oil
  • 2 tablespoons ketchup
  • 1 tablespoon water
  • 1 tablespoon cider vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. In a large bowl, combine the spinach, water chestnuts, squash, mushrooms, garbanzo beans and onion.
  2. In a small bowl, whisk the sugar, oil, ketchup, water, vinegar, garlic and salt. Pour over spinach mixture; toss to coat. Sprinkle with bacon. Serve immediately. Yield: 6 servings.
Originally published as Sweet-Sour Spinach Salad in Light & Tasty June/July 2006, p36

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pammerkay User ID: 1091464 157234
Reviewed Sep. 24, 2009

"This salad is great. I take it to church functions all the time. Everyone loves it and always asks for the recipe. I do substitute Splenda for the sugar and substitute almonds or walnuts for the bacon. To make it a meal--add beans."

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