Tangy Spinach Salad Supreme Recipe

Tangy Spinach Salad Supreme Recipe
Tangy Spinach Salad Supreme Recipe photo by Taste of Home
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Tangy Spinach Salad Supreme Recipe

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A tangy topping completes this fresh spinach salad, garnished with hard-cooked egg and crumbled bacon.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/2 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons finely chopped onion
  • 2 teaspoons chopped green pepper
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons ketchup
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 4 cups torn fresh spinach
  • 2 hard-boiled large eggs, sliced
  • 6 bacon strips, cooked and crumbled

Directions

In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, onion, pepper, parsley, ketchup, salt, mustard and paprika; shake well. Divide spinach among four individual plates; top with eggs and bacon. Drizzle with dressing. Serve immediately. Yield: 4 servings.
Originally published as Spinach Salad Supreme in The Taste of Home Cookbook 2006, p402

Nutritional Facts

1 each: 718 calories, 70g fat (12g saturated fat), 228mg cholesterol, 1063mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 14g protein.

  • 1/2 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons finely chopped onion
  • 2 teaspoons chopped green pepper
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons ketchup
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 4 cups torn fresh spinach
  • 2 hard-boiled large eggs, sliced
  • 6 bacon strips, cooked and crumbled
  1. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, onion, pepper, parsley, ketchup, salt, mustard and paprika; shake well. Divide spinach among four individual plates; top with eggs and bacon. Drizzle with dressing. Serve immediately. Yield: 4 servings.
Originally published as Spinach Salad Supreme in The Taste of Home Cookbook 2006, p402

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