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Tossed Spinach Salad

 Tossed Spinach Salad
From-scratch French-style dressing is a bold topping that suits the hearty ingredients in this salad. When I make it to share at a get-together, I never have any left over. I take the salad and dressing in disposable containers and come home happily empty-handed. -Myra Innes, Auburn, Kansas
12 ServingsPrep/Total Time: 10 min.

Ingredients

  • 1 package (10 ounces) fresh spinach, torn
  • 1 pound fresh mushrooms, sliced
  • 1/2 pound sliced bacon, cooked and crumbled
  • 3 celery ribs, sliced
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3 hard-cooked eggs, chopped
  • 3 green onions, sliced
  • 1 cup ketchup
  • 3/4 cup white vinegar
  • 3/4 cup vegetable oil
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce

Directions

  • In a large salad bowl, combine the first seven ingredients. In a jar
  • with a tight-fitting lid, combine the remaining ingredients; shake
  • until sugar is dissolved. Drizzle over salad; toss to coat. Serve
  • immediately. Yield: 12 servings.
Nutritional Facts: 1 serving (1 cup) equals 280 calories, 21 g fat (5 g saturated fat), 68 mg cholesterol, 640 mg sodium, 17 g carbohydrate, 2 g fiber, 8 g protein.