Tossed Spinach Salad Recipe

5 3 4
Tossed Spinach Salad Recipe
Tossed Spinach Salad Recipe photo by Taste of Home
Publisher Photo

Tossed Spinach Salad Recipe

Read Reviews
5 3 4
Publisher Photo
From-scratch French-style dressing is a bold topping that suits the hearty ingredients in this salad. When I make it to share at a get-together, I never have any left over. I take the salad and dressing in disposable containers and come home happily empty-handed. -Myra Innes, Auburn, Kansas
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 package (10 ounces) fresh spinach, torn
  • 1 pound fresh mushrooms, sliced
  • 1/2 pound sliced bacon, cooked and crumbled
  • 3 celery ribs, sliced
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3 hard-boiled large eggs, sliced
  • 3 green onions, sliced
  • 1 cup ketchup
  • 3/4 cup vinegar
  • 3/4 cup vegetable oil
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce

Directions

In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Drizzle over salad and toss to coat. Serve immediately. Yield: 12 servings.
Originally published as Tossed Spinach Salad in Taste of Home April/May 2000, p39

Nutritional Facts

1 cup: 280 calories, 21g fat (5g saturated fat), 68mg cholesterol, 640mg sodium, 17g carbohydrate (11g sugars, 2g fiber), 8g protein.

  • 1 package (10 ounces) fresh spinach, torn
  • 1 pound fresh mushrooms, sliced
  • 1/2 pound sliced bacon, cooked and crumbled
  • 3 celery ribs, sliced
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3 hard-boiled large eggs, sliced
  • 3 green onions, sliced
  • 1 cup ketchup
  • 3/4 cup vinegar
  • 3/4 cup vegetable oil
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  1. In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Drizzle over salad and toss to coat. Serve immediately. Yield: 12 servings.
Originally published as Tossed Spinach Salad in Taste of Home April/May 2000, p39

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Reviews forTossed Spinach Salad

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MY REVIEW
Gramma Amy User ID: 6989823 269800
Reviewed Jul. 22, 2017

"Family loves this salad"

MY REVIEW
newrecipejunkie User ID: 876567 22807
Reviewed Jun. 25, 2014

"Took this today to a picnic and it was the hit of all the food. It was sooo good! I made 3 minor changes: I added an extra egg, omitted the salt and sprinkled about a tablespoon of dried minced onion flakes into the jar of dressing instead of bothering with the green onions. This recipe makes a lot of dressing. I personally like a lot of dressing on my salad but.........Do NOT pour all this dressing onto the salad at once. I only poured about 1/2 of the jar on and it was a little too much, I thought. If I had poured it all on, I would have been serving spinach salad soup! The dressing is delicious so keep any leftover for another salad."

MY REVIEW
redd010904 User ID: 3263063 73558
Reviewed Aug. 23, 2009

"This salad is the perfect combination of flavors with a creamy French dressing that is to die for! We have found a new favorite salad."

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