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Spinach Salad

This salad is an excellent way to get your family to eat spinach. Luckily, there rarely is any leftover since it doesn't stay crisp.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings


  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 1/3 cup cider vinegar
  • 1/3 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • SALAD:
  • 2 quarts fresh spinach leaves, torn
  • 1 can (14 ounces) bean sprouts, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 4 hard-boiled large eggs, chopped
  • 6 bacon strips, cooked and crumbled
  • 1 small onion, thinly sliced


  • In a bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside.
  • In a large salad bowl, toss all salad ingredients. Just before serving, drizzle salad dressing over salad and toss.

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Average Rating:
  • lisawyman
    Dec 2, 2012

    YUM-O! Made without the mushrooms and it still tasted awesome. Love the dressing!

  • justmbeth
    Mar 1, 2012

    Very good spinach salad. Left off the bean sprouts, simply because the ones I had went bad before their time.

  • wieter
    Jan 13, 2011

    I make this with a grilled chicken breast and it is always a hig. The dressing is fabulous.

  • cwegner52
    Dec 25, 2010

    Brought this to our family Christmas gathering today and it was a huge hit! Will make this again.