The Ultimate Spinach Salad
Author: Roz | La Bella Vita Cucina
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
- ¼ cup apple cider vinegar
- 1 medium onion, diced
- ⅔ cup sugar
- ⅓ cup ketchup
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.
- 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! 