Grandma’s Spinach Salad

Name: Grandma’s Spinach Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Europe, German
Ingredients: 1/2 cup sugar; 1/2 cup canola oil; 1/4 cup white vinegar; 1/2 teaspoon celery seed; 10 ounces fresh baby spinach (about 13 cups); 1 small red onion, thinly sliced; 1/2 pound sliced fresh mushrooms; 5 hard-boiled large eggs, sliced; 8 bacon strips, cooked and crumbled

Total Time Prep/Total Time: 20 min.

Yield 8 servings

Contest Winner

Test Kitchen Approved

This hearty spinach salad with mushrooms is packed with protein and draped in an aromatic celery seed vinaigrette. You can prep a batch and store it in the fridge for quick lunches.

Ingredients

1/2 cup sugar
1/2 cup canola oil
1/4 cup white vinegar
1/2 teaspoon celery seed
10 ounces fresh baby spinach (about 13 cups)
1 small red onion, thinly sliced
1/2 pound sliced fresh mushrooms
5 hard-boiled large eggs, sliced
8 bacon strips, cooked and crumbled

Directions

Whisk first 4 ingredients until sugar is dissolved.
In a 13x9-in. dish, layer half of each of the following: spinach, onion, mushrooms and eggs. Repeat layers. Drizzle with dressing; top with bacon.

Nutrition Facts

1-1/4 cups: 280 calories, 21g fat (3g saturated fat), 125mg cholesterol, 214mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 9g protein.

With all its fresh ingredients, this pretty spinach salad was my grandma’s favorite. Even my little ones like it (but don’t tell them spinach is good for them)! —Shelley Riebel, Armada, Michigan

Recipe Creator