Becky's Grandma's Egg & Spinach Salad

“This delicious salad was served at a party and I asked the hostess, Becky, for her recipe. This was from her Grandma. The original recipe called for 16 ounces of spinach (torn), and only 6 slices of bacon. I have listed the recipe as Becky prepared it, she used about 2 1/2 bags of baby spinach and 18 slices of cooked bacon. The salad will get too weepy if left sitting too long, so plan to eat it all right away, this doesn't keep well once the dressing has been added. When I made this, I used a 250 g bag of baby spinach, about 8 strips of bacon, half the dressing, and I still used the 3 eggs.”
READY IN:
40mins
SERVES:
12
YIELD:
1 huge bowl of salad
UNITS:
US

Ingredients Nutrition

Directions

  1. Chill washed spinach to crisp,(tear spinach into bite sized pieces if using big spinach).
  2. Combine oil, sugar, vinegar, onion, salt to taste (optional), mustard and blend until syrupy.
  3. Combine spinach, bacon, chopped egg in a bowl.
  4. Pour dressing over, let stand 1/2 hour, then toss and serve.

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