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Grandma’s Spinach Salad

With all its fresh ingredients, this pretty spinach salad was my grandma’s favorite. Even my little ones like it (but don’t tell them spinach is good for them)! —Shelley Riebel, Armada, Michigan
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1/4 cup white vinegar
  • 1/2 teaspoon celery seed
  • 10 ounces fresh baby spinach (about 13 cups)
  • 1 small red onion, thinly sliced
  • 1/2 pound sliced fresh mushrooms
  • 5 hard-boiled large eggs, sliced
  • 8 bacon strips, cooked and crumbled


  • Whisk first 4 ingredients until sugar is dissolved.
  • In a 13x9-in. dish, layer half of each of the following: spinach, onion, mushrooms and eggs. Repeat layers. Drizzle with dressing; top with bacon.
Health Tip: Skip the bacon and this is an easy meat-free, gluten-free, dairy-free potluck dish!
Nutrition Facts
1-1/4 cups: 280 calories, 21g fat (3g saturated fat), 125mg cholesterol, 214mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 9g protein.

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  • nconley9
    May 13, 2020

    No comment left

  • boisegrams
    Jan 21, 2020

    I have made this salad several times, and it is always well received by family and friends. After the first time of following the recipe exactly, I learned that it calls for way too much sugar. I found reducing the sugar in half greatly enhances the outcome.

  • Gramma2008
    Aug 24, 2019

    My husband and I both love this recipe. I served with either a strawberry vinaigrette or a red wine vinaigrette. Eat it as a side or add some diced or shredded rotisserie chicken to it just before serving for your entree. Very Good!

  • Bonnie
    Jun 19, 2019

    No comment left

  • fmmslkl
    Jun 11, 2019

    It is a very good salad and I have made it before, so this time I decreased the sugar to 1/4 cup and it was just as good.

  • LDaisy
    Feb 1, 2017


  • Flamingolady1
    Jan 3, 2017

    I make the dressing in the pan that I cooked bacon in, removing most of the fat, add balsamic vinegar and garlic powder (just a sprinkle) and a little sugar. It is one of my family's favorites!!

  • meaganteal
    Dec 1, 2016

    I have a mixed review on this--the salad was great, however, I really didn't like the dressing. I tasted like all oil. I used a strawberry vinagarette instead.

    Nov 5, 2016

    I have been making this salad for years. The dressing can be made the day before and pulsed in a blender. I add dry, seasoned. Stuffing mix and toss just before serving. It is always a hit at potluck!,

  • chsmoak
    Oct 29, 2016

    This was a great salad and I will make it again for adults, but it was not at all a hit with any of the kids. Not one of the 8 kids in attendance would even touch it with all the onions, mushrooms, and vinegar as ingredients. One kid did pick out some boiled egg. But they loved the cherry Jello I fixed just in case.