Grandma’s Spinach Salad

Name: Grandma's Spinach Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 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

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

Ingredients

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

Directions

Whisk first four 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.

Originally published as Grandma's Spinach Salad in Country August/September 2006

Reviews

My Review

Click stars to rate

Average Rating:

boisegrams

Apr 17, 2018

Big hit at my house! The only thing I did differently was to saute the mushrooms in the left-over bacon grease. If red onion is too strong for you, you could use a sweet onion instead. But I love red onion and its color. Thanks so much for sharing this recipe. It is a definite keeper!
LDaisy

Feb 1, 2017

Excellent
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.
MBDURRELL

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.
gina.kapfhamer

Oct 27, 2016

A healthy salad to pair with any meal. BUT, especially perfect for a potluck or a family gathering - especially since a lot of people are going more vegetarian, it's easy to leave off the bacon if you're not sure! (Or, to just have it on the side!) Definitely have this in my 13x9 recipe wheelhouse!
janleck

Jan 22, 2015

This s the best salad by far. I work for a retirement community and the residents just really enjoy this salad. I've made this countless times and its always great! Thanks for sharing.