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Italian Spinach Salad

Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Here's a quick, colorful veggie salad as refreshing as springtime itself. It's also pretty as a picture and a great way to use up all those extra hard-cooked Easter eggs! —Gloria Warczak, Cedarburg, Wisconsin

Ingredients

  • 4 cups fresh baby spinach
  • 2 medium tomatoes, quartered
  • 8 large fresh mushrooms, sliced
  • 2 hard-boiled large eggs, quartered
  • 1/2 cup real bacon bits
  • 1 small red onion, sliced and separated into rings
  • 3 tablespoons snipped fresh dill
  • 1-1/2 cups Italian salad dressing
  • 1 teaspoon sugar
  • 1/3 cup seasoned croutons

Directions

  1. On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill.
  2. In a small saucepan, cook salad dressing and sugar over low heat until sugar is dissolved. Drizzle over salads; sprinkle with croutons.

Nutrition Facts

1 each: 237 calories, 20g fat (3g saturated fat), 58mg cholesterol, 1034mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 6g protein.

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