Skip to Content

Crunchy Spinach Salad (VRP 036)

Crunchy Spinach Salad (VRP 036)

Share Your Love of Vintage Recipes!!!

Crunchy Spinach SaladCrunchy Spinach Salad

Crunchy Spinach Salad Recipe Card Front

Front of the recipe card for Crunchy Spinach Salad.

Vintage Recipe Box 36

There are lots of fun recipes to read in the box this recipe for Crunchy Spinach Salad was with.

Click here to view all of Vintage Recipe Box 36 recipes.

More Vintage Recipes

We have lots of recipes on the site that may be of interest to you.

Use the links below to view other recipes similar to this Crunchy Spinach Salad recipe.

Recipe Box and Cards

Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.

Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.

Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.

Vintage Kitchen Tools and Dishes

I love vintage dishes and kitchenware. 

On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.

Click here to view Vintage Kitchenware on Etsy.

Vintage Cookbooks

Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.

You can always find treasures on sites that sell used items such as Vintage Cookbooks on eBay and Vintage Cookbooks on Etsy

Vintage Recipe Project on Social Media

We would love to interact with you about our vintage recipes. 

Join us on your favorite social media platform by clicking the links below.

Crunchy Spinach Salad Recipe

If you make this Crunchy Spinach Salad recipe, please share your photos and comments below!

Crunchy Spinach Salad

Crunchy Spinach Salad


  • 2 pounds fresh spinach, torn into bite-size pieces
  • 1 (8-ounce) can water chestnuts, drained and finely chopped
  • 4 hard-cooked eggs, chopped
  • 1 (16-ounce) can bean sprouts, drained
  • ½ pound bacon, cooked and crumbled
  • Dressing (recipe follows)


  • 1 cup vegetable oil
  • ¼ cup cider vinegar
  • ½ cup sugar
  • ½ cup catsup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt


  1. Combine all ingredients except dressing in a large bowl and toss well.
  2. Serve with dressing. Yield: 12 to 15 servings.
  3. Dressing: Combine all ingredients in a jar. Cover tightly, and shake vigorously. Chill several hours. Yield: about 2 cups.

Crunchy Spinach Salad

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Read our Privacy and Affiliate Policy.

Skip to Recipe