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Classic spinach salad

Recipe by:Gwen Schoen


  • Dressing
    1/2 cup sugar
    1/4 cup red wine vinegar
    1 tbsp. lemon juice
    2 cloves garlic
    2 tbsp. ketchup
    1/2 cup vegetable oil
    1 tsp. salt
    1 tsp. paprika
  • Salad
    4 cups baby spinach leaves, washed and stems removed
    4 hard-cooked eggs, diced
    1/2 cup diced, cooked bacon
    1/2 cup sliced fresh mushrooms
    1/4 cup sunflower seeds


For dressing: Place all ingredients in a blender and blend on high speed for 3 minutes.

For salad: Place all ingredients in a large salad bowl. Toss lightly to mix. Drizzle dressing over the top and toss lightly until the salad is coated.

Note: For best flavor, prepare the dressing several hours before serving so that the flavors will blend while the dressing chills.

Serves 4

Califonia Bountiful