Tangy Spinach Salad

This is great salad for a potluck or BBQ. I always get lots of compliments and requests for the recipe. Ensure that dressing is thoroughly mixed before tossing with salad, it will separate while chilling.

INGRIDIENT

½ onion, chopped

⅓ cup white sugar

¼ cup apple cider vinegar

¼ cup canola oil

1 ½ tablespoons prepared yellow mustard

½ teaspoon salt

½ teaspoon celery seed

¼ teaspoon ground black pepper

1 (9 ounce) bag fresh spinach, chopped

⅔ cup herb-seasoned stuffing mix (such as Pepperidge Farm® Cubed Herb Seasoned Stuffing)

3 hard-boiled eggs, crumbled

⅓ cup crumbled cooked bacon

DIRECTION

Step: 1

Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.

Step: 2

Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.

NUTRITION FACT

Per Serving: 242 calories; protein 8.1g; carbohydrates 23.5g; fat 13g; cholesterol 87.9mg; sodium 665.7mg.

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