This Spinach Salad with Homemade Dressing is a blast-from-the-past your friends and family will love. All the rage in the 1960’s, one bite of this tasty, easy-to-make salad will have you feelin’ groovy! For the salad, you will need:
- 1 package (6 oz.) fresh spinach
- 3 slices bacon, cooked until crisp
- 2 cups seasoned croutons
- 2 hard-cooked eggs, peeled and diced
For the dressing, you will need:
- 2/3 cup sugar
- 1 teaspoon salt
- Pepper to taste
- 1/2 teaspoon celery seeds
- 2 tablespoons prepared mustard
- 1/3 cup vinegar
- 1/3 cup vegetable oil
- 1/3 cup water
- 1/4 cup chopped onion
- Fresh raspberries (optional)
Chop 1/4 cup onion.
Place 1/4 cup onion in blender. Also add 2/3 cup sugar, 1 teaspoon salt, pepper to taste, 1/2 teaspoon celery seeds, 2 tablespoons prepared mustard, 1/3 cup vinegar, 1/3 cup vegetable oil, and 1/3 cup water. Blend until well combined. If you don’t use dressing right away, refrigerate.
Place 1 package spinach in a large bowl. Chop 3 slices cooked bacon and 2 hard-cooked, peeled eggs. The Rada Food Chopper is a handy utensil that makes this task easy.
Add chopped eggs and bacon, as well as 2 cups croutons, to spinach. Gently toss. Add as much dressing as desired. Gently toss.
If desired, add raspberries to salad.
Serve and enjoy!
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Spinach Salad with Homemade Dressing Video
Start Video Transcript
Hi, Kristy in the Rada kitchen, today I’m sharing a recipe for a homemade salad dressing to go on a spinach salad. This is a recipe out of our Unforgettable recipe book. It has 100 years’ worth of traditional, unforgettable American recipes. From 1900 to 1990, they might be recipes you enjoy now, you might find some surprises in there. I also like how the book describes what was happening in each decade with interesting, fun facts. You will need a fourth cup of chopped onion. This spinach salad is from the 1960s. Spinach salad back in the 1950s was made with a hot bacon dressing, but in the ‘60s Americans discovered they could make a lot of things in their blender. They made a sweet and sour dressing for spinach, and this recipe became the rage even for those who didn’t normally like spinach salad, so it was a big hit. That’s in this book, there’s lots of tidbits about each decade.
In our blender we’re going to add two thirds cup of sugar, a teaspoon of salt, pepper to taste, a half teaspoon of celery seeds, two tablespoons of prepared mustard, a third cup of vinegar, a third cup vegetable oil, a third cup of water. And now we’re going to blend this. Blend it until well combined. So here’s our dressing we made in the blender. If you’re not going to use it right away you want to put it in the refrigerator. But we’re going to go ahead and make our salad. You’ll need a package of fresh spinach. You just want to tear those up into bite-sized pieces. To that we’re going to add three strips of bacon, already cooked, and two hard boiled eggs. I’m going to use this Rada Food Chopper chop that all up. It works good on chopping eggs, too. It’s great for potato salad and anytime you need chopped up foods as big or large as you want them.
We’re going to add this to our bowl of spinach. We’re going to add 2 cups of croutons. Just gently toss it to mix it. Then we’re going to add our fresh made sweet and sour dressing. And what else I like to do with this salad is when you’re ready to serve it put it on a plate and add some fresh raspberries for nice color. Enjoy this blast from the past salad and many more from our Unforgettable recipe book.
End of Video Transcript