Bacon Spinach Salad

Name: Bacon Spinach Salad
Prep time: 20 min
Total time: 20 min
Yield: 6-8 servings.
Ingredients: 6 bacon strips, chopped; 6 cups torn spinach leaves; 1/2 small head iceberg lettuce, torn; 6 green onions, thinly sliced; 1/2 cup canola oil; 1/4 cup white vinegar; 1 tablespoon sugar; 1 teaspoon salt; 1 teaspoon ground mustard

Even our kids-who normally don't care for spinach-can't resist this salad with its rich dressing and crumbled bacon. Of course, you can use other greens instead of spinach. —Gretchen Kuipers, Platte, South Dakota

Ingredients

6 bacon strips, chopped
6 cups torn spinach leaves
1/2 small head iceberg lettuce, torn
6 green onions, thinly sliced
1/2 cup canola oil
1/4 cup white vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground mustard

Directions

In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Drain on paper towels. Refrigerate greens and onions in a salad bowl until serving. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Just before serving, pour dressing over greens; toss to coat. Serve with bacon.

Originally published as Bacon Spinach Salad in Country Woman September/October 1993

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gunslinger

May 20, 2016

I made this tasty salad with lettuce, green onions and spinach from my garden. I also added sliced boiled eggs to mine. The salad and dressing were light and delicious! Perfect for a spring day!