Fresh Spinach Salad

Fresh Spinach Salad

102 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
SUZBO
Recipe by  SUZBO

“A wonderful salad with a homemade dressing to pour over at time of serving. Everybody likes this!”

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Ingredients

Adjust Servings

Original recipe yields 6 to 7 servings

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Directions

  1. In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  4. In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

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Reviews (102)

Rate This Recipe
FRED NIELSON
56

FRED NIELSON

Oh yeah, this ones a keeper. Do make extra dressing for other salads. My only suggestion would be to include a few thin slices of red onion in the spinach.

DXIANSON
51

DXIANSON

Wow! My wife came in to my home office and said that she was uninspired and wanted some ideas. I was plum out and did a search for "recipe" on Google. This site came up. This was the first recipe we found. It seemed really easy so we went with it. We were blown away. Our kids loved it. I loved it. It made a bland baked chicken dinner special and a little exotic. Since we had the eggs cooked already, it took about ten minutes for the bacon and that was it. Also, we didn't have water chestnuts so we used macadamia nuts. Yummy!

JULIAL
48

JULIAL

I love this recipe. I don't use the hard-boiled eggs; however. I do add chopped walnuts and mandarin orange slices. Delicious!

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 433 cal
  • 22%
  • Fat
  • 36.3 g
  • 56%
  • Carbs
  • 22.1 g
  • 7%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

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