Tangy-sweet dressing--WITHOUT bacon grease!!!--and lots of interesting ingredients not usually found in Spinach Salad. The dressing is WONDERFUL on other types of salads too.
My Private Note
Units: US | Metric
- 2 eggs
- 10 -12 slices bacon
- 1/2 cup slivered almonds
- 2 (8 ounce) bags spinach (see NOTE)
- 1 (6 ounce) can water chestnuts, sliced
- 1 (15 ounce) can bean sprouts
- 1 (6 ounce) can mandarin oranges
- 1Hard-boil two eggs (place in pot of water, bring to a boil; boil 3 minutes, turn off the heat--let sit in hot water 11 minutes, then pour off the water & cover with ice-cold tap water until cooled enough to handle); peel and slice or coarsely chop.
- 2While that is working, fry the bacon, crumble into bite-size pieces; set aside.
- 3Toast the almonds to a light golden brown (watch carefully so they don't burn).
- 4Dump greens into a large serving bowl; set aside.
- 5Drain the chestnuts, sprouts and oranges (rinse with sink sprayer -- and let drip while the eggs and bacon are working); set aside.
- 6DRESSING: Add all these ingredients to a blender and PULSE whirl until well-mixed (but NOT pulverized---you want to see little flecks of onion in there).
- 7Add water chestnuts, sprouts and oranges to the greens.
- 8Drizzle dressing lightly over salad; toss gently.
- 9Serve salad along with remaining dressing.
- 10NOTE: Make one bag spinach, the other bag Romaine or a mixture of something interesting.
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Nutritional Facts for Thanksgiving Spinach Salad & Sweet Onion Dressing
Serving Size: 1 (257 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 777.9
- Calories from Fat 541
- Total Fat 60.1 g
- Saturated Fat 9.2 g
- Cholesterol 96.1 mg
- Sodium 575.8 mg
- Total Carbohydrate 51.8 g
- Dietary Fiber 5.6 g
- Sugars 38.5 g
- Protein 13.7 g