Spinach Salad with Bacon and Hard-Boiled Eggs Recipe

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Spinach Salad with Bacon and Hard-Boiled Eggs Recipe

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This healthy, leafy salad is accented with bacon, hard-cooked eggs, bean sprouts, water chestnuts and an easy homemade dressing. It was a hit when I served it at the National Spinach Conference last year.
MAKES:
12 servings
TOTAL TIME:
Prep\Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep\Total Time: 15 min.

Ingredients

  • 1/3 cup sugar
  • 1/3 cup white vinegar
  • 1/3 cup ketchup
  • 1/3 cup vegetable oil
  • 1 tablespoon Worcestershire sauce
  • SALAD:
  • 1 pound fresh baby spinach
  • 1 can (14 ounces) canned bean sprouts, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 medium onions, sliced
  • 2 hard cooked eggs, sliced
  • 1/4 cup real bacon bits

Directions

In a jar with a tight-fitting lid, combine the sugar, vinegar, ketchup, oil and Worcestershire sauce; shake well. Cover and refrigerate until serving.
In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, shake dressing and pour over salad; toss to coat. Sprinkle with bacon. Serve immediately. Yield: 12 servings.
Originally published as Spinach Salad in Country Woman July/August 2006

Nutritional Facts

2 cups: 136 calories, 7g fat (1g saturated fat), 37mg cholesterol, 218mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 4g protein.

  • 1/3 cup sugar
  • 1/3 cup white vinegar
  • 1/3 cup ketchup
  • 1/3 cup vegetable oil
  • 1 tablespoon Worcestershire sauce
  • SALAD:
  • 1 pound fresh baby spinach
  • 1 can (14 ounces) canned bean sprouts, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 medium onions, sliced
  • 2 hard cooked eggs, sliced
  • 1/4 cup real bacon bits
  1. In a jar with a tight-fitting lid, combine the sugar, vinegar, ketchup, oil and Worcestershire sauce; shake well. Cover and refrigerate until serving.
  2. In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, shake dressing and pour over salad; toss to coat. Sprinkle with bacon. Serve immediately. Yield: 12 servings.
Originally published as Spinach Salad in Country Woman July/August 2006

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