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Sweet & Savory Spinach Salad


This salad is long overdue for a more updated photo, so I apologize for it's lackluster appearance (this is from my old point-and-shoot camera). Still it's a one that I still enjoy. There are two versions, but my favorite is the one with bean sprouts and water chestnuts, because I love the crunchiness! The dressing is both savory with some sweet.

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Rate this recipe 4.3/5 (11 Votes)


  • 1 bag baby spinach
  • 1 can bean sprouts, drained
  • 1 can water chestnuts, drained
  • 1 medium red onion, sliced thin
  • 1/2 pound bacon, cooked crisp
  • 1 bag baby spinach
  • 3 to 4 hard boiled eggs, sliced thin
  • 1/2 medium red onion, sliced thin (or to your personal taste)
  • 1/2 pound bacon, diced and cooked crisp
  • Makes approximately 2 cups of dressing
  • 1/2 cup salad oil (I prefer Extra-Virgin Olive Oil)
  • 1/2 cup white sugar
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup red wine vinegar


Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

In a large bowl, combine the ingredients for your salad, set aside.


Cook the dressing ingredients until boiling. Remove from heat and allow to cool.

Dress the salad right before serving. I am careful not to overdress the salad. This makes a lot of dressing for leftovers.


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