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Mary's Spinach Salad

Mary’s Spinach Salad
5 votes, 4.20 avg. rating (83% score)
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Yield: 4 to 6 servings

Here's a delightful twist on the familiar spinach salad. It's made with a nonfat tomato-based dressing that complements the salad quite well and looks very appealing on the buffet table. Both the salad and the dressing can be made in advance and then tossed together right before serving.

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  • Salad
  • 1 pound spinach
  • 1/2 onion, thinly sliced
  • 1 carrot, grated
  • 2 hard-boiled eggs, quartered
  • 5 slices bacon, fried crisp and crumbled
  • 1 to 1-1/2 cups croutons
  • Dressing
  • 1/2 cup honey
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 1/4 cup ketchup
  • 2 tablespoons minced onion
  • 1 teaspoon Worcestershire sauce


Wash the spinach and drain well. Tear into bite-size pieces. Combine with remaining salad ingredients. Combine the dressing ingredients in a jar and shake well. Just before serving, pour the dressing over the salad and toss to mix.
Updated Thursday, May 23rd, 2002

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2 Responses to Mary’s Spinach Salad

  1. Sally Wallace December 20, 2002 at 8:25 am #

    This was taken to a church dinner – not a leaf left. Everyone thought it was great!

  2. Anonymous March 28, 2003 at 10:31 am #

    This made a tasty light supper. The low fat dressing was unusually pleasing and could have many applications. It’s a keeper.

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