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Chart House's Spinach Salad


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  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon dry mustard
  • 1 teaspoon sweet pickle relish
  • 1/2 teaspoon chopped capers
  • 1 1/2 cup vegetable oil
  • 1 1/2 teaspoon olive Oil
  • 3 hard cooked eggs
  • 3 bunches spinach
  • 1/4 pound bacon minced
  • 1/2 small onion minced
  • 1/2 pound mushrooms sliced


Servings 6


Step 1

Blend vinegar, salt, sugar, mustard, pickle relish and capers. Stir in vegetable and olive oils. Set dressing aside. Shred eggs on a medium-sized grater. Cover and set aside.

Clean spinach, removing tough stems. Drain on paper towels and pat dry. Place leaves in a large bowl.

Saute bacon until crisp. Remove bacon and sprinkle over spinach. Add onion and mushrooms to drippings in skillet. Saute until tender. Stir in 1 cup dressing and bring to a boil. Pour over spinach and toss. Garnish with reserved shredded eggs. Serve with additional dressing.

This recipe yields 6 to 8 servings.

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