A Spinach Salad Not Soon Forgotten

Another hand-me-down recipe that has become one of our favorites--just the perfect blend of protein and vegetables with a sweet and tangy dressing. . . perfection!

Crunchy Spinach Salad

Add some Asian flair to all that spinach in your fridge.

  • 2 quarts spinach (torn)
  • 1 can bean sprouts (or 2 cups fresh bean sprouts)
  • 1 can water chestnuts (sliced and drained)
  • 4 eggs (hard boiled, chopped)
  • 6 strips bacon (cooked and crumbled)
  • 1 red onion (thinly sliced)


  • 1/2 cup honey
  • 1/2 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1/3 cup ketchup
  • 1 Tbsp Worcestershire sauce
  1. In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion.

  2. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix.

  3. Just before serving, pour dressing over salad and toss.

bean sprouts, spinach, water chestnuts

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