“A wonderful salad with a homemade dressing to pour over at time of serving. Everybody likes this!” - by SUZBO
Ingredients
Adjust Servings
Original recipe yields 6 to 7 servings
Directions
- In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- 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.
- In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.
Nutrition
Amount Per Serving (7 total)
- Calories
- 433 cal
- 22%
- Fat
- 36.3 g
- 56%
- Carbs
- 22.1 g
- 7%
Based on a 2,000 calorie diet
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Reviews (99)
Rate This Recipe
"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...." See more"
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 ..." See morewe 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!"
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