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Sweet-Sour Spinach Salad with Bacon

Total Time

Prep/Total Time: 20 min.


6 servings

The L&T tasting panel loved this full-flavored contribution from Jennifer Cain. "When I tasted this tangy salad at a cookout, I immediately asked for the recipe," she writes from Bel Air, Maryland. "Even after I pared it down and added veggies, it was still a hit!"


  • 1 package (10 ounces) fresh spinach, torn
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 1/2 cup thinly sliced yellow summer squash
  • 1/2 cup sliced fresh mushrooms
  • 1/3 cup garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup chopped onion
  • 2 tablespoons sugar
  • 2 tablespoons canola oil
  • 2 tablespoons ketchup
  • 1 tablespoon water
  • 1 tablespoon cider vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 3 bacon strips, cooked and crumbled


  1. In a large bowl, combine the spinach, water chestnuts, squash, mushrooms, garbanzo beans and onion.
  2. In a small bowl, whisk the sugar, oil, ketchup, water, vinegar, garlic and salt. Pour over spinach mixture; toss to coat. Sprinkle with bacon. Serve immediately.

Nutrition Facts

1-1/3 cups: 133 calories, 7g fat (1g saturated fat), 3mg cholesterol, 247mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

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