Reviewed: Dec. 11, 2011

Delicious. I served this at a party; there was not one spinach leaf left. Such a simple recipe. I used red onion and added a chopped portabella mushroom and more bacon. The dressing was so nice and light. I will definitely make it again.

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Reviewer:

Tammy

Reviewed: Jul. 17, 2011

Everyone enjoyed this salad. The dressing is subtle but it worked for us.

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Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Apr. 23, 2011

No one in our family liked this salad. It could be that olive oil would improve it. Also the onion we used was too strong for the rest of the ingredients.

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Reviewer:

SJKendall

Reviewed: Sep. 12, 2010

Too sour. Will try cutting lemon juice or adding sugar next time.

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Reviewer:

JSmart

Reviewed: May 30, 2010

This is a very nice combination of ingredients. I didn't use the onion since I'm not a fan of raw onion. For the dressing I did use olive oil. I don't think the dressing needs sugar, but do be sure to add some salt. Somehow it helps to balance out the tartness of the lemon. I added 1/4 tsp. both salt and pepper.

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Feb. 6, 2010

nice flavor and easy to make

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Reviewer:

Kmajors

Cooking Level: Intermediate

Living In: Fresno, California, USA

Reviewed: Aug. 25, 2009

This was the first time I ever made a spinach salad (it's not something I like), but my husband and mother-in-law gave it rave reviews. In fact, my husband ONLY ate the spinach salad for dinner that night...usually I can't get him to eat ANY salad with his meals.

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Reviewer:

martha7

Cooking Level: Intermediate

Home Town: Burnaby, British Columbia, Canada

Reviewed: Aug. 14, 2009

It's a shame that such a magnificent salad has such a plain Jane name. "Spinach Salad II" just doesn't do it justice! I was tempted to dock it a star just for calling for vegetable oil in the dressing (I used olive oil) but all the positives more than outweighed this one little negative. Beautiful, fresh, perfect blend of flavors and colors, and extremely good for you too! Other than using olive oil rather than vegetable oil, and thinly sliced red onion for the chopped onions called for, I made no other changes or additions. Why mess with perfection? Loved, loved, loved the dressing - so light and fresh tasting! Rather than tossing the salad I made individual servings on salad plates, topping each bed of spinach with the remaining ingredients. This made for a beautiful presentation. Thanks for sharing this keeper recipe Dee J - we cleaned our plates!

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 6, 2009

I have served this now on several holidays as well as having it as a stand alone dinner with bread or soup. I double the dressing and add fresh mushrooms and use Bacos instead of bacon for the vegetarians. It is better than restaurant spinach salads.

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Reviewer:

dyannem

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Reviewed: Apr. 13, 2009

With minor alterations this deserves 5 stars. I subbed olive oil for veggie oil for health sake...cut back on onion so it wouldn't overpower and added 1 T. white wine vinegar to give the dressing a little zip. This made the recipe perfect for us!!!

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3 users found this review helpful