Prep 30 mins
Cook 0 mins
My mother made this salad and my family (those who don't have texture problems) loves it. She got this recipe from the Columbus Dispatch in Ohio. It uses everyday ingredients on hand. Update: I cut the amounts for the dressing in half, to decrease the amount of left over dressing.
- 1 (8 ounce) package fresh spinach
- 6 ounces croutons
- 3 eggs, hard boiled and diced
- 1⁄4 lb bacon, fried and crumbled
- 1 small onion, finely chopped
- 1⁄3 cup sugar (use less to suit your taste)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon celery seed
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup oil
- Mix spinach, eggs, bacon and croutons together.
- For dressing, mix onion, sugar, salt, pepper, celery seed, vinegar and oil.(I mix up the dressing and let it sit for an hour or two, in the refrigerator, to let the flavors meld before serving).
- Drizzle all with dressing to taste. This dressing keeps indefinitely in refrigerator.
This is a salad I have also made for years, but I go the 'lazy man's' route. I use bottled dressing...typically 'Seven Seas' Red Wine Vinaigrette. It complements the ingredients quite well, but also has the bits of onion for those of you who didn't care for that aspect. I just make a single salad, throwing a handful of spinach in a bowl, one egg quartered, top with the croutons and a slice (or two!) of crispy fried bacon. The only other thing I add that is not mentioned here are sliced fresh button mushrooms. They really add another dimension to the salad, not to mention tons of vitamins.
Excellent. The dressing is wonderful using about 1/8th cup of Splenda. I used garlic cheese croutons which complimented the flavors well. Loved the combination of ingredients in this, although I used bacon bites because I'm lazy. Thanks diner for sharing. Made for the Diabetic Forum Heart Healthy Tag Game. :)
A wonderful salad, particularly for those of us who love spinach! I used my favourite baby spinach leaves. I halved the recipe and we greatly enjoyed this with a pasta dish - and I so enjoyed what was left next day for lunch. Forget baby spinach and egg sandwiches (one of my favourites): this was just so delicious as a salad (without any bread). The dressing was fabulous. I used probably half the sugar (more would have been too sweet for us) and added some minced garlic. A great blend of flavours. Thank you so much for sharing this recipe, diner524. Made for Zaar Stars Tag.