Classic Spinach Salad with Four Ingredient Tangy Dressing

A Light Summer Salad

This classic spinach salad with four ingredient tangy dressing is the simple summer salad you are craving. Made with healthy spinach, hardboiled eggs, crispy warm bacon, sweet red onions, and a tangy dressing made with only four ingredients this salad is a perfect, protein filled main dish or a perfect side to your grilled dinner.

Tangy Dressing, Four Ingredients

This dressing is so easy and delicious. It is made from ingredients you likely have in your pantry.

The recipe calls for a light tasting salad oil. Some people prefer to use a vegetable or canola oil, but if you have removed these types of oils from your diet you can use avocado oil or coconut oil.

Olive oil will give this dressing too strong of a flavor.

The dressing has an optional fifth ingredient.

Yes, you might have to change the name if you add it, but it’s worth it.

The ingredient is the tomato powder that I recommended for my BLT Pasta Salad and my Party Potluck Layered Salad. This adds some great flavor to the salad dressing, but it can be omitted if you do not have the tomato powder.

Eggs Make It Great

Hard boiled eggs are the best thing about this salad. They add such a great flavor and texture as well as protein. If you are making this salad for a luncheon or a baby or wedding shower, a great dish to pair with it are my Deviled Eggs or Egg Salad Sandwich.

I also have a post about making hardboiled eggs in your instant pot. This is a great method if you are making a large batch of eggs.

Yield: 8 Servings

Classic Spinach Salad with Four Ingredient Tangy Dressing

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This classic spinach salad with four ingredient tangy dressing is the simple Summer salad you are craving. Made with healthy spinach, hardboiled eggs, crispy warm bacon, sweet red onions and a tangy dressing made with only four ingredients. This salad is a perfect, protein filled main dish or a perfect side to your grilled dinner.

Ingredients

• 2 8 ounce bags of spinach
• 1 medium red onion, diced
• 6 hard boiled eggs, cooled and chopped
• 1 can of water chestnuts drained (optional)
• 8 slice of bacon, cooked crispy, chopped
• For The Dressing
• 1 cup of salad oil (light tasting oil of your preference, do not use olive oil)
• 1/3 cup of white sugar
• 1/3 cup of cider vinegar
• 1/3 cup of ketchup
• *1 teaspoon of tomato powder if you purchased this for other recipes

Instructions

1. Place your eggs in a single layer in the bottom of a pan. Cover with water, and a capful of white vinegar. Bring to a boil, turn off heat, cover and let stand 10 to 12 minutes. Drain water and immediately run under cold water. Peel eggs, rinse and dry and refrigerate until cold.
2. To cook your bacon, add the raw bacon to a cold pan, then slowly bring the pan up to hight heat. Flip the bacon when the bacon is looking golden brown and cook for a few minutes. I pull my bacon from the pan as it continues to brown for a minute or so as it drains on a plate with paper towels from the oil that remains on the surface area. When the bacon is cooled enough to touch, chop into bite sized pieces.
3. Add the washed and dried spinach to a large bowl.
4. Rough chop your eggs and add to the spinach, then add the bacon, onions and optional water chestnuts.
5. The dressing recipe is below and should be made the day before.
6. For the dressing combine the four ingredients , whisk until the sugar is dissolved. Let sit covered in fridge overnight.

Summer Salads

If you enjoy cold summer salads, give this recipe for this Zesty Bean Salad a try. Perfect for a light, summer bite. This salad tastes even better as it sits in the fridge.