Thanksgiving Spinach Salad & Sweet Onion Dressing

“Tangy-sweet dressing--WITHOUT bacon grease!!!--and lots of interesting ingredients not usually found in Spinach Salad. The dressing is WONDERFUL on other types of salads too.”
1 cup

Ingredients Nutrition


  1. Hard-boil two eggs (place in pot of water, bring to a boil; boil 3 minutes, turn off the heat--let sit in hot water 11 minutes, then pour off the water & cover with ice-cold tap water until cooled enough to handle); peel and slice or coarsely chop.
  2. While that is working, fry the bacon, crumble into bite-size pieces; set aside.
  3. Toast the almonds to a light golden brown (watch carefully so they don't burn).
  4. Dump greens into a large serving bowl; set aside.
  5. Drain the chestnuts, sprouts and oranges (rinse with sink sprayer -- and let drip while the eggs and bacon are working); set aside.
  6. DRESSING: Add all these ingredients to a blender and PULSE whirl until well-mixed (but NOT pulverized---you want to see little flecks of onion in there).
  7. Add water chestnuts, sprouts and oranges to the greens.
  8. Drizzle dressing lightly over salad; toss gently.
  9. Serve salad along with remaining dressing.
  10. NOTE: Make one bag spinach, the other bag Romaine or a mixture of something interesting.

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