Recipe
Salad
Spinach Salad
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 bunch(es) spinach, torn in bite-sized pieces | ||
| 4 eggs, hard-boiled and chopped | ||
| ½ lbs. bacon, cooked, drained and crumbled | ||
| 1 small can water chestnuts, drained and chopped, optional | ||
| bean sprouts | ||
| Chinese fried noodles | ||
| ⅓ c. white vinegar | ||
| ¾ c. sugar | ||
| 1 tsp. salt | ||
| 1 tsp. Worcestershire sauce | ||
| 1 medium onion, chopped | ||
| 1 c. salad oil |
Directions
- Mix spinach, eggs, bacon, water chestnuts, bean sprouts and Chinese fried noodles. Chill, if desired.
- Place vinegar, sugar, salt, Worcestershire sauce, onion and oil in blender container and mix until creamy. Mixture will be somewhat lumpy because of the onion pieces. Chill, if desired.
- At serving time, pour dressing over spinach mixture.