Tracey’s Spinach Salad

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At my house, even those who normally turn their noses up to spinach will eat this unusual combination. If the dressing recipe is more than your family likes on their salads, refrigerate the unused portion for later. You can use it for other types of salads too. It tastes almost like a Catalina dressing, and sometimes if pressed for time, I have just used the bottled version on this. Shhh…don’t tell.

2 (10 oz) bags fresh spinach leaves
4 hard-boiled eggs
1 (14.5 oz) can Mandarin oranges, drained
½ cup chopped pecans
6 slices cooked bacon, crumbled
1 medium red onion, sliced very thinly
Toss together in serving bowl.

Dressing
1/2 cup canola oil
1/4 cup ketchup
1/4 cup red wine vinegar
3 tablespoons sugar
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
Put all dressing ingredients into blender and blend until smooth. Pour over salad and serve immediately.

 

About Tracey Cagle

My God brought me out of a pit of my own creation and blessed me beyond my wildest dreams. I am a second wife to my high school sweetheart and mother of four. I work part-time for a market research company and full-time as chauffeur, chef, and cheerleader to the children. I am active in my church home, where I teach a women's Sunday school class and facilitate bible studies. I enjoy volunteering. I write children's stories and have been rejected by some of the most renowned publishing companies in America. My daughter tells me Dr. Seuss was rejected on 17 submissions so I still have a way to go.

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