Spinach Salad

Submitted by Vicky L

"My family really likes this salad. The dressing is tangy! I sometimes add croutons to give it more crunch. I'm not sure how long it takes to make as you can cook the bacon and boil the eggs at the same time."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 1 lb fresh spinach leaves, torn (or 1 package prepared greens)
• 2 cups sliced mushrooms
• 1 small red onion, sliced and seprated into rings
• 4 hard-boiled eggs, sliced
• 6 slices bacon
• 1⁄3 cup oil
• 1⁄4 cup sugar
• 1⁄4 cup ketchup
• 1⁄4 cup vinegar
• 2 teaspoons Worcestershire sauce

directions

1. Arrange the spinach, mushrooms, onions, and eggs in a large salad bowl.
2. Cook the bacon until crisp, drain, and reserve the drippings in the pan.
3. Crumble the bacon over the spinach.
4. To the drippings add the remaining ingredients and bring to a boil.
5. Cook for 2-4 minutes.
6. Pour over the salad and toss.
7. This is a note to the reviewer that didn't like the fact that the salad wilted when the hot dressing was added--it is supposed to that's what happens when spinach is cooked. And please do not cool the dressing as that will make it like cold grease (from the bacon grease). It needs to be hot when added. That is why this salad is not very good left over. Thanks, Vicky.

Reviews

[BoxOWine]

Made this salad last night to go along with a mexican entree. We all enjoyed the flavor and the dressing was excellent. I did not have mushrooms so I added sliced water chestnuts and a sprinkle of pine nuts. Perfect! Thanks for sharing this recipe

 

[ktmesh]

Love it - Just like my mom makes!

 

[advomommie]

Thanks so much for this recipe..it's just what I was looking for! The only thing I did differently was add some feta cheese and a few sliced roma tomatoes to give it more of a mediterranen feel. It was great!

 

[lizeroo]

This was pretty good. I didn't read the recipe through until it was time to toss and realized the dressing needed to be cooked! 2 min in the micro and it was ready to go. The drsg was sweet and tangy and set off the salad nicely. My only beef was that the spinach wilted and got a little soggy with the hot drsg. I would try cooking and cooling next time. Thanks for sharing this one.

 

[Barb W.]

This was delicious. I made it yesterday to take to a July 4th BBQ. It was a big success! I added some fresh strawberries (I saw my boss do this on a spinach salad she brought to a potluck at work) and they added some color and sweetness. I will definitely make this again and again. My husband even asked me to show him the recipe so he can also make it. Thanks for a wonderful - and easy to prepare - recipe!