Spinach salad is a favorite for good reason. It is loaded with yummy toppings that work so well with the homemade dressing and spinach base. Serve it as a side or make a meal of it!
This spinach salad, with slight variations on the toppings included is a staple for summer dinners. The bacon and hard boiled eggs are a must on it.
They just go so well with the homemade dressing. This is a salad that always has them coming back for seconds!
This recipe was shared with us by a long time family friend. Her parents lived next door to my great-grandparents, so she grew up with my grandpa.
Then my grandparents bought the house from my great-grandparents so they remained neighbors. Now my grandparents still live there and the 3rd generation is in the neighboring house.
So to say they are a part of the family is not much of an exaggeration. Which of course means that good food has flowed back and forth between the houses as well.
I love making this salad when the spinach is coming up in the garden. It is a great way to use a bunch when it is really in it’s prime.
Of course it is also great with a bag of spinach from the store. It is always a hit when it’s made.
In fact, it is one of the few salads that will draw people back for more! It has been featured at many a graduation party in my family.
The dressing comes together quickly and can be made well in advance. The toppings can all be prechopped too. So, it naturally lends itself well to being a party food.
Most salads the leftovers are almost worthless. The greens get all soggy and it’s hardly worth eating.
This is a salad I don’t mind leftovers on though. The spinach does soften a bit, but it kind of reminds me of wilted lettuce salad which I also love. So it doesn’t bother me a bit!
However, we also love it as a just because salad. It is a great side dish or I love it so much I could definitely make a whole meal of it!
More great salad recipes:
- Frito Taco Salad is another potluck favorite. It is also a salad that can be served as a side or as the meal.
- Fruit and Chicken Poppyseed Salad is based off my favorite salad at Portillo’s. They didn’t have it on the menu last time I visited, so I had to make it at home!
- Grandma’s Napa Salad is another classic. The dressing is delicious and the golden brown crunchies make it taste amazing!
- 1 pound fresh spinach
- 1/2 pound of bacon- “fried out”
- 1/3 cup katsup
- 1/4 cup vinegar
- 1/2 cup olive oil
- 1 Tablespoon Worcestershire sauce
- 1/2 cup sugar
- 1 medium onion, grated
- Mushrooms, sliced
- Bean Sprouts, fresh or drained from a can
- Water chestnuts, sliced
- 2 Boiled Eggs
- Salt and pepper to taste
- Wash spinach leaves and tear them into bite sized pieces
- Place spinach in salad bowl and top with mushrooms, bean sprouts and water chestnuts in desired proportions. (I didn’t have bean sprouts or water chestnuts on hand today, and I didn’t feel like a trip to the store, so I skipped them.)
- Mix katsup, vinegar,, oil, Worcestershire, sugar, onion. Season with salt and pepper. Pour over spinach.
- Top with bacon pieces and egg.
- Toss before serving.
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Amount Per Serving: Calories: 364Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 75mgSodium: 698mgCarbohydrates: 22gFiber: 2gSugar: 17gProtein: 14g
All nutritional information is estimated and will depend on the exact ingredients you use.