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Italian Spinach Salad Recipe

Italian Spinach Salad Recipe

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. YIELD:8 servings


  • 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


  • 1. On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill.
  • 2. In a small saucepan, cook salad dressing and sugar over low heat until sugar is dissolved. Drizzle over salads; sprinkle with croutons. Yield: 8 servings.

Nutritional Facts

1 each: 237 calories, 20g fat (3g saturated fat), 58mg cholesterol, 1034mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 6g protein.

Reviews for Italian Spinach Salad

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tkarinas User ID: 4389335 162550
Reviewed 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."

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