Tangy Spinach Salad Recipe
- 3 tablespoons sugar
- 3 tablespoons cider vinegar
- 3 tablespoons canola oil
- 3 tablespoons ketchup
- 1-1/2 teaspoons Worcestershire sauce
- 1 teaspoon dried minced onion
- 1 package (6 ounces) fresh baby spinach
- 3 hard-cooked eggs, chopped
- 1/3 cup chow mein noodles
- 1/3 cup real bacon bits
- 1. In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the spinach, eggs, chow mein noodles and bacon. Drizzle with dressing; toss to coat. Refrigerate leftovers. Yield: 6 servings.
1 cup salad with 2 tablespoons dressing equals 175 calories, 11 g fat (2 g saturated fat), 110 mg cholesterol, 373 mg sodium, 12 g carbohydrate, 1 g fiber, 7 g protein.
Reviews for Tangy Spinach Salad
"We've made this so many times over the years. It's so delicious, even the family members who usually don't care for salad love this!"
"I loved this, especially the dressing!"
"Yum! Loved this salad...the dressing was easy & delicious. I had some dried cranberries on hand, so I threw them in as well. Will definitely make this again."
"This salad was awesome. The dressing is delicious, and the noodles add a nice crunch. I loved it. Would highly recommend it!"
"This has become our new favorite salad!"