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Emily’s Spinach Salad

I've always loved eating spinach—it's grown here in our area. When I saw an announcement of a spinach cooking contest, I made up this recipe to enter. I was delighted when my colorful, tangy salad took the grand prize! —Emily Fields, Santana, California
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6-8 servings

Ingredients

  • 2/3 cup canola oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned pepper
  • 1/4 teaspoon garlic powder
  • 1 package (10 ounces) fresh spinach, torn
  • 5 bacon strips, cooked and crumbled
  • 2 hard-boiled large eggs, sliced

Directions

  • In a small bowl, whisk the first 10 ingredients; set aside. Place spinach in a large salad bowl.
  • Just before serving, whisk dressing again and drizzle over spinach; toss gently. Garnish with bacon and egg slices.
Nutrition Facts
1 cup: 219 calories, 22g fat (3g saturated fat), 56mg cholesterol, 331mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 4g protein.

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