Spinach Salad

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Spinach Salad

Spinach Salad
Servings 8


  • 8 to 10 cups torn fresh spinach
  • 3/4 cup sliced radishes
  • 1/2 cup sliced red onion
  • 1/2 cup shredded cheddar cheese 2 oz.
  • 1/4 cup cooking oil
  • 1 Tbsp. sugar
  • 1 Tbsp. lemon juice
  • 1 Tbsp. mayonnaise or salad dressing
  • 2 tsp. cider vinegar
  • 1 tsp. yellow mustard
  • 1/2 tsp. seasoned salt
  • 1 clove garlic minced
  • 6 slices bacon crisp-cooked, drained, an


  • In a large bowl, combine spinach, radishes, red onion, and cheese. For dressing, in a screw-top jar, combine oil, sugar, lemon juice, mayonnaise, vinegar, mustard, seasoned salt, and garlic. Cover and shake well. Pour about half of the dressing over salad; toss to coat evenly*. Top with bacon. Makes 6 to 8 side-dish servings.

    *Note: Store leftover dressing in the refrigerator for up to 3 days. Use on tossed green salad.

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