Community Pick
Spinach Delight ( Lana's Spinach Salad)

photo by PaulaG


- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
-
Salad
- 2 lbs fresh spinach, washed and torn
- 1 (16 ounce) can bean sprouts, drained
- 4 hard-boiled eggs, chopped
- 2 (8 ounce) cans water chestnuts, sliced
- 1⁄2 lb bacon, cooked and crumbled
-
Dressing
- 1 cup salad oil
- 3⁄4 cup sugar
- 1⁄3 cup ketchup
- 1⁄4 cup vinegar
- 2 teaspoons salt
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup onion, chopped
directions
- Mix dressing ingredients together in jar (be sure to mix very thoroughly and if making ahead, mix thoroughly again before serving).
- Place all salad ingredients in a large salad bowl and toss together.
- Toss in salad dressing just before serving.
- Note: The spinach tends to wilt quickly in the dressing so it is very important not to add the dressing until you are ready to serve.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
Made for Sunday lunch yesterday, I also used fresh sprouts and only one can of water chestnuts. I actually bought mandarin segments to add and at the last minute decided not to, a wise decision because the salad dressing is unusual and very rich, it really does make the salad. I actually had DS put the salad and dressing together as I finished off other things, as per your note, we kept the dressing separate, and the guests commented that the dressing would go beautifully with meats, etc as well, they thought it was more of a smooth chutney than a dressing! Thank you for an unusual and well-received salad that I'll definitely make again!
-
awesome, thanks for a great salad! i made mine with silverbeet which doesnt seem to wilt as quickly, also used sliced celery instead of water chestnuts, and crunchy fried cheese. also added some sunflower seeds. it tasted so green and yummy! you just have to have dark green salad sometimes eh. the tomato in the dressing makes it really substantial, and i think the salad would complement asian dishes really well too. i added a tsp of mustard powder to the dressing which grounded the flavours nicely. thanks again - definitely making this again!
-
Yummmmmmy. I made this salad for our supper last night and we enjoyed it very much. Our spinach in the garden is ready and I'm always on the lookout for a new salad. This is it.....we loved the added crunch from the water chestnuts and the dressing was wonderful. I did use some of the bacon fat for the vegetable oil otherwise followed the recipe. Thank you for posting.
see 25 more reviews
Tweaks
-
This was great and a wonderful change from the normal, ho hum summer salad. I didn't have any bean sprouts or water chestnuts, so I used fresh sliced mushrooms instead. I think this is the kind of salad where the veggies don't really matter (besides the spinach), but it's the dressing that really makes it. I crumbled fresh crisp bacon and sliced hard boiled eggs, tossed everything together and had a fantastic salad with our grilled chicken breast and leftover fried potatoes. I halved the dressing recipe and followed it to a T. It had a bit of a strong ketchup taste, so a bit more vinegar fixed that. The dressing was fabulous and I will definitely make this again! This recipe is definitely a keeper!
RECIPE SUBMITTED BY
That Girl
United States
I live in the Chicago area with my husband and two school age boys. I love cooking and really enjoy this website. I am always looking for new recipes to please the whole family (not easy!). I have found quite a few keepers!