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Bacon Spinach Salad with Eggs
This Spinach Bacon Salad with fresh, leafy spinach greens, savory bacon, rich, creamy eggs, and a sweet and tangy dressing practically explodes with flavor.
Course
Salad
Cuisine
Korean
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
people
Calories
218
kcal
Author
Liz - Eat Move Make
Ingredients
Dressing
½
cup
brown sugar
packed
1
cup
salad oil
1
Tablespoon
Worcestershire sauce
1
medium onion
quartered
¼
cup
vinegar
⅓
cup
ketchup
Salad
1
lb
fresh spinach
washed, torn into pieces
3
hard boiled eggs
chopped or sliced
8
strips
bacon
cooked crisp and crumbled (save some for sprinkling on top)
1
8-ounce can
sliced water chestnuts
1
16-ounce can
bean sprouts
drained
½
lb
mushrooms
cleaned, sliced
Instructions
Puree dressing ingredients in blender. Store in refrigerator.
Just before serving, toss salad ingredients. Pour dressing over top; toss and serve immediately.
Nutrition
Serving:
2
cups
|
Calories:
218
kcal
|
Carbohydrates:
17
g
|
Protein:
6
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Cholesterol:
84
mg
|
Sodium:
285
mg
|
Potassium:
224
mg
|
Sugar:
16
g
|
Vitamin A:
155
IU
|
Vitamin C:
1.3
mg
|
Calcium:
25
mg
|
Iron:
0.7
mg