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Spinach salad with eggs and bacon.
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Crunchy Spinach Salad With Eggs and Bacon

Hard boiled eggs bring a pop of color to this simple spinach salad. Unique with crunchy water chestnuts, and tender bean sprouts ... and you simply can't have a spinach salad without bacon.
Course Salads, Salad Dressings and Vinaigrettes
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 481kcal
Author Lea Ann Brown

Ingredients

  • 2 quarts fresh torn spinach
  • 1 can 16 ounces bean sprouts
  • 1 can 8 ounces sliced water chestnuts, drained
  • 4 hard-boiled large eggs chopped
  • 6 bacon strips cooked and crumbled
  • 1 small onion thinly sliced
  • DRESSING:
  • ½ cup packed brown sugar
  • ½ cup canola oil
  • ⅓ cup vinegar
  • ⅓ cup ketchup
  • 1 tablespoon Worcestershire sauce

Instructions

  • 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.

Nutrition

Calories: 481kcal | Carbohydrates: 36g | Protein: 16g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 139mg | Sodium: 591mg | Potassium: 1962mg | Fiber: 7g | Sugar: 23g | Vitamin A: 29822IU | Vitamin C: 91mg | Calcium: 354mg | Iron: 9mg