Spinach has been called a nutritional powerhouse and you just need to eat some to feel the health benefits of this low calorie, iron rich green that we should all incorporate into our diet, especially while it’s in season from late March through June and in some locations is grown in the fall.
This week’s recipe is one of my most cherished and will convert even the most stubborn eater into a spinach lover.
Joan’s Spinach Salad
For the salad:
6 cups washed and dried spinach leaves
1 small can water chestnuts, drained
4 Marble House Project eggs, hardboiled
2 cups fresh bean sprouts
1 cup sliced button mushrooms
8 sliced good quality crisp bacon, cut into 2-inch pieces
Sweet and Sour Dressing:
½ cup cider vinegar
¾ cup canola or grapeseed oil
¼ cup ketchup
1 medium onion, grated
3 Tbsp. honey or maple syrup
2 Tbsp. Worcestershire sauce
Salt and pepper to taste
In salad bowl add spinach leaves then layer remaining ingredients on top.
Add all salad dressing ingredients to a mason jar and secure top well. Shake until blended.
Dress salad to your liking and enjoy!