Tangy Spinach Salad recipe

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Ingredients

½ onion, chopped
⅓ cup white sugar
¼ cup apple cider vinegar
¼ cup canola oil
1 ½ tablespoons prepared yellow mustard
½ teaspoon salt
½ teaspoon celery seed
¼ teaspoon ground black pepper
1 (9 ounce) bag fresh spinach, chopped
⅔ cup herb-seasoned stuffing mix (such as Pepperidge Farm® Cubed Herb Seasoned Stuffing)
3 hard-boiled eggs, crumbled
⅓ cup crumbled cooked bacon

Nutrition Info

242.4 calories
carbohydrate: 23.5 g
cholesterol: 87.9 mg
fat: 13 g
fiber: 1.5 g
protein: 8.1 g
saturatedFat: 2.3 g
servingSize: -
sodium: 665.7 mg
sugar: 10.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.

  2. Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.

Recipe Yield

8 servings

Recipe Note

This is great salad for a potluck or BBQ. I always get lots of compliments and requests for the recipe. Ensure that dressing is thoroughly mixed before tossing with salad, it will separate while chilling.

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