Menu

Spinach Salad with Bacon and Hard-Boiled Eggs

Add a Review
Total Time
PrepTotal Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Paula Crabtree, Alma, Arkansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This healthy, leafy salad is accented with bacon, hard-cooked eggs, bean sprouts, water chestnuts and an easy homemade dressing. It was a hit when I served it at the National Spinach Conference last year.

Test Kitchen Approved

Spinach Salad with Bacon and Hard-Boiled Eggs

0 | 0 Reviews Add your review
Yield: 12 servings
Prep: 15 min
Save Saved Saving print

Ingredients

  • 1/3 cup sugar
  • 1/3 cup white vinegar
  • 1/3 cup ketchup
  • 1/3 cup canola oil
  • 1 tablespoon Worcestershire sauce
  • salad:
    • 1 pound fresh baby spinach
    • 1 can (14 ounces) bean sprouts, drained
    • 1 can (8 ounces) sliced water chestnuts, drained
    • 2 medium onions, sliced
    • 2 hard-boiled large eggs, sliced
    • 1/4 cup real bacon bits
Text Ingredients

Directions

  1. In a bowl, whisk the sugar, vinegar, ketchup, oil and Worcestershire sauce. Cover and refrigerate until serving.
  2. In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, whisk the dressing and pour over salad; toss to coat. Sprinkle with bacon.

Nutrition Facts

2 cups: 136 calories, 7g fat (1g saturated fat), 37mg cholesterol, 218mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 4g protein.
Loading Popular in the Community
Loading Reviews