Spinach Salad with Bacon and Tangy Vinaigrette

Spinach salad with bacon, water chestnuts, cherry tomatoes and a tangy vinaigrette. Photo by KAS.

Many people shy away from salads because the leafy entrees either lack flavor or leave their stomachs wanting more. But this salad with smoky bacon, crisp water chestnuts and a tangy vinaigrette will satisfy even the biggest of appetites. I love to create salad recipes because you have the freedom to pick and choose your favorite ingredients. You can add a diced hard boiled egg to this recipe for extra protein, or throw in some chopped red pepper or shredded carrots for added color.


Spinach Salad with Bacon & Tangy Vinaigrette

Yield: 4 servings

Prep Time: 15 min

Cook Time: 10 min


¼ cup apple cider vinegar
1/3 cup ketchup
½ cup Splenda
2 Tablespoons Worcestershire
¾ cup white onion, roughly chopped
1/8 teaspoon salt
½ cup salad oil
One bag of pre-washed spinach leaves
8 strips of bacon (or 2 strips per person)
1 (8 oz.) container of water chestnuts
1 package cherry tomatoes


In a food processor or blender, combine the white wine vinegar, ketchup, Splenda, Worcestershire, roughly chopped white onion and salt. Puree the dressing until it is well blended.

While the food processor is still running, drizzle in the salad oil.

Cook the bacon, chop the water chestnuts and prepare any other desired additional ingredients.

Plate the spinach and add the crispy bacon, chopped water chestnuts and cherry tomatoes. Drizzle with 2 Tablespoons of the tangy vinaigrette and serve.

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