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Vegetable Spinach Salad

Diet.Chef's picture
  Onion 1 Small
  Salad oil 1⁄2 Cup (8 tbs)
  Catsup 3 Tablespoon
  Sugar 1 Tablespoon
  Vinegar 2 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Bacon slices 4
  Torn fresh spinach/Assorted greens 7 Cup (112 tbs)
  Fresh bean sprouts/One 8- ounce can water chestnuts, drained and sliced 1 Cup (16 tbs)
  Carrot 1 Medium, thinly bias sliced
  Hard-cooked eggs 2 , cut into wedges

Halve onion crosswise; cut up half and slice remaining half.
Separate slices into rings and set aside.
For dressing, in blender container combine cut up onion, oil, catsup, sugar, vinegar, Worcestershire, salt, and pepper, Cover and blend till dressing is smooth.
Cook bacon till crisp.
Drain, crumble, and set bacon aside.
Place spinach or assorted greens in salad bowl.
Add sprouts or water chestnuts, carrot, onion rings, and bacon; toss.
Drizzle desired amount of dressing over the salad; top with hard-cooked egg wedges.
Refrigerate the remaining dressing.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1421 Calories from Fat 1133

% Daily Value*

Total Fat 127 g196.1%

Saturated Fat 10.1 g50.7%

Trans Fat 2 g

Cholesterol 490.3 mg163.4%

Sodium 1408.9 mg58.7%

Total Carbohydrates 51 g17%

Dietary Fiber 3.9 g15.8%

Sugars 36.6 g

Protein 22 g43.8%

Vitamin A 229.8% Vitamin C 54.6%

Calcium 14.6% Iron 18.3%

*Based on a 2000 Calorie diet

Vegetable Spinach Salad Recipe