Spinach Salad

"Awesome on a hot summer afternoon."
 
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Ready In:
4hrs 20mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • combine the spinach, bean sprouts, water chestnuts, eggs, bacon bits, mushrooms and sunflower nuts in a large bowl. Toss gently and refrigerate 2 hours.
  • When ready to serve, toss with dressing in amounts to taste and garnish with mandarin oranges.
  • For the dressing, combine the olive oil, vinegar, teriyaki sauce, salt, pepper, worcestershire sauce, ketchup and sugar. Mix well and refrigerate 2-4 hours for best taste.
  • Important to pour dressing over salad "very slowly, or it will sink to the bottom and you'll have salad soup.

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Reviews

  1. This salad was delicious. Made for Spring PAC 2014 and so glad I chose this recipe. It is different than any spinach salad I have made with the water chestnuts, mandarin oranges and bean sprouts but they all went together and the dressing was delicious. Served with recipe#467346#467346 and recipe#210903#210903. (I did cut the recipe in half for just the two of us.) Thank you for posting.
     
  2. Adopted for PAC 2007. Fabulous and refreshing together!! I even put in the mushrooms even though I do not like them but stayed true to my "baby"'s recipe. What a hit this salad was for us. The mixture of flavors from the salad ingrediants mixed with the dressing was astonishing. When I first read this I wasn't so sure about it bt am glad I stayed with it. Each bite tasted a bit different from the last so it actually was a suprise salad melding it's flavors in your mouth for each bite. This is a definite keeper! (resubmitted as first review did not take)
     
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RECIPE SUBMITTED BY

I enjoy cooking, eating, sailing and Jeep repair. I retired from the Navy in 2006 and am enjoying the hell out of civilian life for the first time in 20 years. No more deployments and the food's better now.
 
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