Jo's Spinach Salad

Jo's Spinach Salad Recipe

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cathy johnson


An old family friend used to bring this to our Thanksgiving dinner every year. It is delicious and was an exotic special treat to me. Even though it is easy to prepare I still hold the memories in such high regard that I only make it for special occasions and take lots of time prepping ingredients and picking out a special bowl or platter so it looks just right. You, on the other hand, have the luxury of just throwing it together to enjoy it's goodness!
It does not keep well so make only as much as you will need for a meal. Enjoy!


★★★★★ 1 vote


  • 1/2 pkg
    spinach, big fresh curly leaves, not that wimpy baby stuff, i remove the big stems and rip the leaves in half
  • 1/2 lb
    good bacon, fried drained and crumbled
  • 2
    hard boiled eggs. peel and slice while hot so the yolks stay sunny yellow
  • 1/2 lb
    white mushrooms. bright white, clean and sliced 1/4 in thick
  • 1/4 c
    red onion sliced thin

  • 1/2 c
  • 2 1/2 Tbsp
    red wine vinegar
  • 2 Tbsp
    sour cream
  • 3/4 tsp
  • 1/4 tsp
    dry mustard
  • 1 Tbsp
  • 1 tsp
    parsley flakes
  • 1/8 tsp
    garlic salt
  • ·
    fresh ground pepper

How to Make Jo's Spinach Salad


  1. whisk dressing ingredients and refridgerate several hours or overnight to blend flavors
  2. arrange greens, bacon, eggs, onion and mushroom on serving platter or bowl
  3. just before serving, re-whisk dressing. pour over salad and toss very lightly once or twice.
  4. buttery seasoned croutons or crunchy garlic bread make this a nice summer meal

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