Emily's Spinach Salad Recipe

4.5 12 11
Emily's Spinach Salad Recipe
Emily's Spinach Salad Recipe photo by Taste of Home
Publisher Photo

Emily's Spinach Salad Recipe

Read Reviews
4.5 12 11
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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. Yield: 6-8 servings.
Originally published as Emily's Spinach Salad in Taste of Home February/March 1993, p25

Nutritional Facts

1 cup: 219 calories, 22g fat (3g saturated fat), 56mg cholesterol, 331mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 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
  1. In a small bowl, whisk the first 10 ingredients; set aside. Place spinach in a large salad bowl.
  2. Just before serving, whisk dressing again and drizzle over spinach; toss gently. Garnish with bacon and egg slices. Yield: 6-8 servings.
Originally published as Emily's Spinach Salad in Taste of Home February/March 1993, p25

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Reviews forEmily's Spinach Salad

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JanCH User ID: 6677345 198395
Reviewed Jan. 19, 2013

"Flavor was not good. Curry was strong as was the taste of oil."

MY REVIEW
mjcharnik User ID: 5301212 1102
Reviewed May. 6, 2012

"best spinach salad EVER"

MY REVIEW
vieux User ID: 4712790 2773
Reviewed Apr. 23, 2012

"Recipes are just a guide and you make them to your own taste. Excellent as it stands. Tried it as is but then cut the oil. Thank you Emily. This is a winner. Top the salad with thin slices of grilled smoked duck breast and you have a main course to die for"

MY REVIEW
Cblume User ID: 4678501 1904
Reviewed Apr. 9, 2012

"Simple and good!"

MY REVIEW
Gwenah User ID: 1989062 1853
Reviewed Apr. 9, 2012

"We liked this recipe but the dressing has way too much canola oil for our tastes. I couldn't even taste the red wine vinegar and it has a strong flavor. This salad is very healthy and will try it again with less oil!"

MY REVIEW
suezmike User ID: 4334572 2528
Reviewed Apr. 8, 2012

"Sounds good but what exactly is "seasoned" pepper? Would love to make this!"

MY REVIEW
MsSuziD User ID: 2865064 3142
Reviewed Apr. 7, 2012

"I have used half iceberg and half spinach. This dressing is very good and I love the curry, garlic additions. Very, very nice."

MY REVIEW
roofus User ID: 4065640 1101
Reviewed Apr. 7, 2012

"This recipe is not new. A couple of small changes is all it took."

MY REVIEW
over50 User ID: 4996866 4111
Reviewed Apr. 7, 2012

"can for you keep the dressing for awhile in fridge ?"

MY REVIEW
[email protected] User ID: 2536951 2301
Reviewed Apr. 7, 2012

"I, also, have been making this for years and passed the recipe along to many. Everyone LOVES it!!!"

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