Katherine's Spinach Salad

Spinach salad with chopped hard-boiled eggs and crumbled bacon, dressed with a sweet and tangy tomato soup dressing made the day before.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. The recipe is named for a member of our family.

Steak and Seafood title card for Katherine's Spinach Salad, photo coming soon
  • Prep 20 min
  • Chill dressing overnight 12 hr
  • Total 12 hr 20 min

Jump to: Ingredients | Instructions | Tips | Print recipe

Katherine's Spinach Salad is built around its dressing: a sweet and tangy blend of salad oil, vinegar, tomato soup, sugar, Worcestershire and dry mustard, whisked together with a whole garlic clove and left in the refrigerator overnight.

The next day the garlic comes out and the dressing goes over fresh spinach, chopped hard-boiled eggs and crumbled bacon.

Ingredients

Dressing

  • 1 1/2 cups salad oil (not olive oil)
  • 1/2 cup vinegar
  • 1/4 cup water
  • 1 can tomato soup
  • 1/2 cup sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 garlic clove

Salad

  • Fresh spinach, cleaned
  • Hard-boiled eggs, chopped
  • Bacon, cooked and crumbled

Instructions

  1. Make the dressing. Combine all the dressing ingredients and whisk together.
  2. Chill. Refrigerate overnight. Remove the garlic clove.
  3. Toss. Pour the dressing over the fresh, cleaned spinach, chopped hard-boiled eggs and crumbled bacon. Toss the salad.

Tips

  • The recipe makes about 4 cups of dressing, more than one salad needs. Keep the rest in a jar in the refrigerator and shake before using.
  • Use a neutral salad oil; the recipe specifies not olive oil.

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