Crunchy Spinach Salad

A fresh salad is the perfect complement to any summer meal, like grilled ribeye steaks. This salad, with its tangy dressing and crisp, crunchy ingredients, has become a family favorite.


8 servings

Salad Ingredients

2 quarts fresh torn spinach
1 (16 ounce) can bean sprouts
1 (8 ounce) can sliced water chestnuts, drained
4 hard-cooked eggs, chopped
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced

Dressing Ingredients

1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce


In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.

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