Recipe: Spinach Salad
Archived on 06/04/2009
Ingredients
- 1/4 cup sugar
- 1/2 cup slivered almonds
- 1 bunch romaine, torn
- 1 pkg. (6 oz.) fresh baby spinach
- 1/2 lb. sliced mushrooms (fresh)
- 3 cups shredded Swiss cheese (12 oz.)
- 1 medium red onion, sliced
- 1/2 lb. sliced bacon, cooked and crumbled
- 1 can mandarin oranges, drained
Poppy Seed Dressing:
- 1/3 cup white vinegar
- 1/3 cup sugar
- 1/4 cup finely chopped onion
- 2 Tbsp. Dijon mustard
- 3/4 tsp. salt
- 3/4 cup canola oil
- 2 tsp. poppy seeds
Directions
In a small heavy skillet, melt sugar over low heat. Add almonds and stir to coat. Spread onto a greased sheet of foil; break apart if necessary.
In a large bowl, combine the romaine, spinach, mushrooms, cheese, red onion, bacon and oranges.
For dressing, in a blender, combine the vinegar, sugar, onion, mustard and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds.
Pour dressing over salad and toss to coat. Sprinkle with sugared almonds. Serve immediately.
Source: A friend, Julie
By Raymonde from North Bay, Ontario
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Recipe: Spinach Salad
Archived on 05/05/2009
Ingredients
- 2 lb. raw spinach
- 1 small head cauliflower, broken
- 1 jar red pimento, chopped
- 1 onion, sliced
- 6 slices cooked bacon, crumbled
Dressing:
- 2 cups sugar
- 1 cup vinegar
- 1 1/2 tsp. salt
- 2 tsp. celery seed
- 2 tsp. paprika
- 2 cups oil
Directions
Mix ingredients except bacon as listed above in large salad bowl. Top with dressing and sprinkle bacon on top.
For dressing: Cook sugar and vinegar until it bubbles. Add rest of ingredients. Chill dressing. Serve over salad. Dressing will keep for weeks in refrigerator.
By Robin from Washington, IA
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Recipe: Spinach Salad
Archived on 05/05/2009
Ingredients
- 2 bunches of fresh spinach, washed and chopped
- 3 oz. slivered almonds
- 1/2 lb. bacon, fried and crumbled
- 1 8 oz. can water chestnuts, sliced
- 2 cups fresh bean sprouts
- 1 cup fresh mushrooms, sliced
- 3 eggs, hard-cooked and sliced (optional; for garnish)
Dressing:
- 3 Tbsp. soy sauce
- 3/4 cup brown sugar
- 1 small onion, grated
- 2 Tbsp. Worcestershire sauce
- 1/2 tsp. salt
- 1/4 cup vinegar
- 1 cup oil
- 1 tsp. garlic powder
- 1/3 cup catsup
Directions
Mix together. (If using a blender to mix, chopped onion is fine instead of grated.) Mix dressing with salad ingredients. Recipe makes more dressing than needed but it keeps well and works well on lettuce salad or as a marinade for beef and chicken.
By Lizanne
Feedback:
RE: Spinach Salad
For a healthier version, prepare with turkey bacon. It is a bit more expensive but worth it. (08/29/2005)
By magnoliatn
RE: Spinach Salad
Although all of these recipes sound yummy, I think the first one that uses the warm bacon dressing to wilt the spinach sounds the very best of all! I will be trying this very soon. Thanks for the recipe! (08/28/2008)
By plyblossom11
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Recipe: Spinach Salad
Archived on 05/05/2009
Ingredients
- Spinach, wash and cut off stem
- Mushrooms, slice thinly
- Bacon, cook crisp and crumble
- Hard Boiled Eggs, slice
Dressing
- 1 cup olive oil
- 1/4 cup sugar
- 1 tsp. Worcestershire sauce
- 1/4 cup white vinegar
- 1 tsp. salt
- 1/4 cup ketchup
- 1/2 onion, chopped
Directions
Mix dressing ingredients together in a jar. Put on lid and shake to mix thoroughly. Can serve immediately or chill till ready to serve.
By Terri
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Recipe: Spinach Salad
Archived on 05/05/2009
Ingredients
- 1 package fresh spinach
- 1 head butter lettuce
- 2 cups fresh bean sprouts
- 1 can water chestnuts, drained and sliced
- 3/4 cup cooked and crumbled bacon
Dressing:
- 1/2 salad oil
- 1/4 cup sugar
- 1/4 cup ketchup
- 2 Tbsp. red wine vinegar
- 1/2 tsp. Worcestershire sauce
- 1 small onion, finely chopped
- 1/4 tsp. dry mustard
- 1/2 tsp. salt
- 1/4 - 1/2 tsp. cayenne pepper
Directions
Wash spinach and lettuce, drain and dry. Combine dressing ingredients and blend until smooth. Store in fridge for at least 1 hour. Remix and add dressing just before serving.
From http://www.CanadianCountryGifts.com
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Recipe: Spinach Salad
Archived on 05/05/2009
Ingredients
- 1 lb. fresh spinach
- 2 hard-boiled eggs
- 1 can sliced water chestnuts
- 3 green onions (chop greens)
- 6 slices bacon (fried crisp and crumbled)
- 1 cup fresh mushrooms
Sweet-Sour Sauce:
- 1 cup oil
- 1/3 cup vinegar
- 1/3 cup catsup
- 1 tsp. salt
- 1/2 cup sugar
- 1 Tbsp. Worcestershire sauce
Directions
Wash and divide spinach, add remaining ingredients. Toss with sweet-sour sauce and serve.
By Robin from Washington, IA
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Recipe: Spinach Salad
Archived on 05/05/2009
Ingredients
- 1 package or bunch (washed) of fresh spinach
- 1 can bean sprouts
- 1/2 bottle Baco bits
- 2 cans water chestnuts, sliced
- 3 hard-boiled eggs, sliced
Dressing (Mix ahead):
- 1 cup salad oil
- 1 small onion, grated
- 1/2 cup ketchup
- 1/2 cup sugar
- 1/4 cup vinegar
- 1/4 tsp. salt
Directions
Toss salad and add dressing 10 minutes before serving. Serves 4-6
By Robin from Washington, IA
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Recipe: Spinach Salad
Archived on 05/05/2009
Ingredients
- 6 cups spinach, torn
- 4 slices of bacon, diced
- 4 green onions, sliced
- 1/2 tsp salt
- pinch of pepper
- 3 Tbsp. vinegar
- 3 Tbsp. water
- 2 Tbsp. brown sugar
- 1 hard boiled egg
Directions
Put the spinach in a salad bowl (I place on individual salad plates). Fry the bacon until crisp. Add green onions, salt and pepper, vinegar, water and sugar. Stir. Bring to a boil and then pour over spinach. Toss until coated and wilted. Scatter chopped egg over top and serve immediately.
Source: My cousin served this at her house and it was so YUM I had to get the recipe!
By Faith from Lynden, WA
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Recipe: Spinach Salad
Archived on 05/05/2009
Ingredients
- 1 bag fresh spinach
- 1 lb. bacon, fried and crumbled
- 4-5 hard-boiled eggs, sliced
- 1 medium red onion, sliced
- fresh mushrooms, sliced
- 1 can water chestnuts, sliced
- 1 cup oil
- 3/4 cup sugar
- 1/3 cup ketchup
- 1/4 cup vinegar
- 2 Tbsp. Worcestershire sauce
Directions
In a bowl, combine the spinach, bacon, eggs, onion, mushrooms and water chestnuts. Place in the refrigerator. Dressing: Mix the oil, sugar, ketchup, vinegar and Worcestershire sauce together and refrigerate. Pour the dressing on the salad and toss an hour before serving.
By Robin from Washington, IA
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