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Italian Spinach Salad

Here's a quick, colorful veggie salad as refreshing as springtime itself. It's also pretty as a picture and a great way to use up all those extra hard-cooked Easter eggs! —Gloria Warczak, Cedarburg, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

Ingredients

  • 4 cups fresh baby spinach
  • 2 medium tomatoes, quartered
  • 8 large fresh mushrooms, sliced
  • 2 hard-boiled large eggs, quartered
  • 1/2 cup real bacon bits
  • 1 small red onion, sliced and separated into rings
  • 3 tablespoons snipped fresh dill
  • 1-1/2 cups Italian salad dressing
  • 1 teaspoon sugar
  • 1/3 cup seasoned croutons

Directions

  • On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill.
  • In a small saucepan, cook salad dressing and sugar over low heat until sugar is dissolved. Drizzle over salads; sprinkle with croutons.
Nutrition Facts
1 each: 237 calories, 20g fat (3g saturated fat), 58mg cholesterol, 1034mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:
  • tkarinas
    Apr 6, 2010

    I would definitely make this salad again, only I'd switch the spinach to lettuce, as spinach makes two of my children sick. I love spinach but they don't so the change would be okay.