The Ultimate Spinach Salad

A fresh, crisp spinach salad is a classic favorite, and this version takes it to the next level! With crunchy water chestnuts, savory bacon and a tangy homemade dressing, this salad is packed with flavor and texture. Perfect for a light lunch or a side dish at dinner, it’s easy to make and even easier to love. Give it a try for your next gathering (Easter anyone?) or weeknight meal.

Ingredients

• 2 bunches baby spinach, cleaned, dried and destemmed (or 2 bags prewashed baby spinach)
• 1 to 2 (5-ounce) cans sliced water chestnuts, drained
• 2 to 3 hard-boiled jumbo eggs, finely chopped
• 8 slices thick-cut bacon, cooked crisp and chopped into small pieces

Dressing

• 1 cup vegetable or canola oil
• 1/4 cup apple cider vinegar
• 1/3 cup ketchup
• 2/3 cup sugar
• 1/2 cup grated onion

Instructions

1. Prepare the dressing first.
2. Add the spinach leaves to a large serving bowl. Add the water chestnuts and bacon.
3. Pour dressing on the salad and toss together.
4. Add the chopped eggs last so they don’t break down.

Notes

The dressing can be made ahead and refrigerated. Shake and stir the dressing before adding to the spinach.

The salad can also be made ahead of time but without the dressing. Just before serving, toss the dressing into the salad.

Add the chopped eggs after the dressing to keep them from breaking down while tossing the salad.