Spinach Floret Salad Recipe

5 2 5
Spinach Floret Salad Recipe
Spinach Floret Salad Recipe photo by Taste of Home
Publisher Photo

Spinach Floret Salad Recipe

Read Reviews
5 2 5
Publisher Photo
Helen Lamb of Seymour, Missouri relates, "A light sweet dressing gives this colorful salad a 'can't resist' flavor. Everyone in my family enjoys it - even those who say they aren't usually fans of spinach."
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 4 cups torn spinach
  • 2 cups torn iceberg lettuce
  • 1-1/2 cups broccoli florets
  • 1-1/4 cups cauliflowerets
  • 1 cup chow mein noodles
  • 8 bacon strips, cooked and crumbled, optional
  • 2 hard-boiled large eggs, sliced
  • 2 green onions, finely chopped
  • 3 fresh mushrooms, thinly sliced
  • 3 radishes, sliced
  • DRESSING:
  • 1 cup vegetable oil
  • 3/4 cup sugar
  • 1/3 cup cider vinegar
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce

Directions

In a large salad bowl, toss the first 10 ingredients. Place dressing ingredients in a blender; cover and process until combined. Serve with salad. Refrigerate leftover dressing. Yield: 8-10 servings.
Originally published as Spinach Floret Salad in Taste of Home February/March 2002, p18

Nutritional Facts

1 each: 305 calories, 24g fat (3g saturated fat), 42mg cholesterol, 292mg sodium, 21g carbohydrate (16g sugars, 2g fiber), 3g protein.

  • 4 cups torn spinach
  • 2 cups torn iceberg lettuce
  • 1-1/2 cups broccoli florets
  • 1-1/4 cups cauliflowerets
  • 1 cup chow mein noodles
  • 8 bacon strips, cooked and crumbled, optional
  • 2 hard-boiled large eggs, sliced
  • 2 green onions, finely chopped
  • 3 fresh mushrooms, thinly sliced
  • 3 radishes, sliced
  • DRESSING:
  • 1 cup vegetable oil
  • 3/4 cup sugar
  • 1/3 cup cider vinegar
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  1. In a large salad bowl, toss the first 10 ingredients. Place dressing ingredients in a blender; cover and process until combined. Serve with salad. Refrigerate leftover dressing. Yield: 8-10 servings.
Originally published as Spinach Floret Salad in Taste of Home February/March 2002, p18

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Reviews forSpinach Floret Salad

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DawnLockhart User ID: 3466471 204745
Reviewed Aug. 21, 2012

"Very nice"

MY REVIEW
shelltine User ID: 1786537 83125
Reviewed Apr. 3, 2010

"Absolutely LOVE this recipe. Make it all the time for gatherings and get asked for the recipe all the time too! People who won't touch spinach have tried it and can't believe how good it is. The dressing is actually light and not heavy tasting at all. This one's a keeper."

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