Ingredients
Units
Scale
For the Salad:
- 1– 2 bags of fresh baby spinach, cleaned and stems removed
- 8 slices of thick-cut bacon, cut up into small pieces
- 2 hard-boiled eggs, diced
- 1 small can of sliced water chestnuts, drained
For the Dressing:
- 1 cup vegetable or canola oil
- 1/4 cup apple cider vinegar
- 1/3 cup ketchup
- 2/3 cup sugar
Instructions
Make the Dressing:
- Add the oil and vinegar to a medium-sized mixing bowl.
- Add grated onion.
- Add sugar.
- Add ketchup.
- Using an immersion blender, blend for a minute or less until well combined.
Make the Spinach Salad:
- Place spinach in a large serving platter.
- Add the water chestnuts.
- Scatter the chopped bacon pieces all over.
- Do NOT add the eggs at this time.
- Add salad dressing only to the point of lightly coating the spinach.
- Give the salad a toss,
- NOW add Half of the chopped eggs.
- Gently toss one more time,
- Serve immediately.
Buon Appetito!
Roz xo
Notes
- This salad can be made ahead in 3 separate parts (to prevent the spinach leaves from wilting):
- Make the dressing and set aside in a jar with a lid or plastic container with a lid.
- Toss the salad but without the eggs.
- Put the diced eggs in a small container with a lid.
- Refrigerate everything.
At the time of serving:
- First, add the dressing to the salad WITHOUT any eggs added yet.
- Toss to coat the dressing on all of the spinach, water chestnuts, and bacon.
- Then add half of the eggs, and
- Gently stir.
- Then add the second half of the eggs and
- Gently stir once more.
See the video to better understand how to prepare this yummy spinach salad recipe!
