Janet'S Spinach Salad Recipe

Name: Janet'S Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) packages baby spinach leaves; 2 cups bean sprouts, washed; 1/2 lb fresh mushrooms, sliced; 3 hard-boiled eggs; 1 (8 ounce) can sliced water chestnuts; 1/3 cup bacon bits; Dressing; 1 cup salad oil; 1/3 cup vinegar; 2 tablespoons ketchup; 1 medium onion, grated; 1/3 cup sugar; 1 teaspoon salt

Servings: persons

2 (6 ounce) packages baby spinach leaves
2 cups bean sprouts, washed
1/2 lb fresh mushrooms, sliced
3 hard-boiled eggs
1 (8 ounce) can sliced water chestnuts
1/3 cup bacon bits
Dressing
1 cup salad oil
1/3 cup vinegar
2 tablespoons ketchup
1 medium onion, grated
1/3 cup sugar
1 teaspoon salt

1
Dressing: Put all ingredients in a container with a tight fitting lid, shake well and store in the refrigerator overnight to blend the flavors In a large salad bowl mix all the fresh ingredients.
2
Slice the eggs and mix half in the salad.
3
Add the dressing, as much as you desire, and mix well.
4
Add the remaining egg slices on the top and sprinkle with bacon bits.
5
Serve immediately.
6
This makes a large amount, but it goes fast once people taste it!

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (6 ounce) packages baby spinach leaves, 2 cups bean sprouts, washed, 1/2 lb fresh mushrooms, sliced, 3 hard-boiled eggs, and more.

Yes, Janet'S Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Janet'S Spinach Salad

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