Thanksgiving Spinach Salad & Sweet Onion Dressing

My grandmother, bless her heart, was a traditionalist through and through. Thanksgiving meant turkey, mashed potatoes, gravy, and… well, you know the drill. But one year, my aunt dared to break the mold and brought this spinach salad with sweet onion dressing. I remember the initial skepticism, the furrowed brows. But one bite, and the whole family was hooked. That unexpected burst of freshness and flavor amidst the rich, heavy dishes became a Thanksgiving staple, a vibrant reminder that even the most cherished traditions can evolve and surprise us.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 0 minutes (Bacon frying time varies)
• Total Time: 25 minutes
• Servings: 6-8
• Yield: About 1 cup of dressing
• Dietary Type: Varies (Can be made gluten-free and dairy-free with substitutions)

Ingredients

• 2 eggs
• 10-12 slices bacon
• ½ cup slivered almonds
• 2 (8 ounce) bags spinach (see NOTE)
• 1 (6 ounce) can water chestnuts, sliced
• 1 (15 ounce) can bean sprouts
• 1 (6 ounce) can mandarin oranges

Dressing

• 1 cup canola oil
• 1 medium yellow onion, quartered
• ⅛ cup cider vinegar
• ¾ cup brown sugar, packed
• ⅓ cup catsup
• 1 teaspoon Worcestershire sauce

NOTE: One bag spinach, the other bag Romaine or a mixture of something interesting.

Equipment Needed

• Large pot
• Frying pan
• Baking sheet or small pan (for toasting almonds)
• Large serving bowl
• Colander
• Blender

Instructions

1. Begin by hard-boiling the eggs. Place them in a pot of water and bring to a boil. Once boiling, cook for 3 minutes.
2. Turn off the heat and let the eggs sit in the hot water for 11 minutes.
3. Pour off the hot water and cover the eggs with ice-cold tap water until they are cooled enough to handle. This helps prevent the green ring around the yolk.
4. Peel the cooled eggs and either slice or coarsely chop them. Set aside.
5. While the eggs are cooking, fry the bacon in a frying pan until crisp.
6. Remove the bacon from the pan and place it on a paper towel-lined plate to drain excess grease. Once cooled slightly, crumble the bacon into bite-size pieces. Set aside.
7. Toast the slivered almonds to a light golden brown. Spread them in a single layer on a baking sheet or small pan. Keep a close eye on them, as they can burn easily. Toast in a 350 degree oven for about 5-7 minutes, or toast them in a dry skillet over medium heat, stirring constantly, for about 3-5 minutes.
8. Dump the spinach and any other greens (like Romaine) into a large serving bowl. Set aside.
9. Drain the water chestnuts, bean sprouts, and mandarin oranges. Rinse them with a sink sprayer and let them drip dry while you are working on the other components of the salad. This removes any excess liquid or metallic taste from the cans.
10. Dressing: Add the canola oil, quartered yellow onion, cider vinegar, packed brown sugar, catsup, and Worcestershire sauce to a blender.
11. Pulse the blender until the dressing is well-mixed, but not pulverized. You want to see small flecks of onion in the dressing, which adds texture and flavor.
12. Add the drained water chestnuts, bean sprouts, and mandarin oranges to the greens in the serving bowl.
13. Drizzle a light amount of the dressing over the salad.
14. Gently toss the salad to combine.
15. Serve the salad immediately, along with the remaining dressing on the side. This allows everyone to add the perfect amount of dressing to their individual serving.

Expert Tips & Tricks

• For a richer flavor, use a high-quality Worcestershire sauce.
• To save time, you can purchase pre-cooked bacon. Just be sure to crumble it before adding it to the salad.
• The sweet onion dressing can be made a day in advance. Store it in an airtight container in the refrigerator. The flavors will meld together beautifully.
• If you want to add a little heat to the dressing, try adding a pinch of red pepper flakes.
• Make sure the greens are thoroughly dry before adding the dressing. This will prevent the salad from becoming soggy. A salad spinner works wonders for this.
• If you find the dressing too sweet, add a little more cider vinegar to balance the flavors.
• Consider using different types of nuts in place of the almonds. Pecans or walnuts would also be delicious.
• For extra flavor, toss the almonds with a pinch of salt before toasting.

Serving & Storage Suggestions

Serve the Thanksgiving Spinach Salad immediately after assembling to ensure the greens stay crisp. Offer the remaining dressing on the side, allowing guests to customize the amount they desire. Leftover salad is best stored without the dressing, as the greens will wilt. Store the salad and dressing separately in airtight containers in the refrigerator. The undressed salad will last for up to 2 days, while the dressing will last for up to 5 days. It is not recommended to freeze the salad or dressing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	778 kcal	N/A
Calories from Fat	541 g	70%
Total Fat	60.2 g	92%
Saturated Fat	9.2 g	46%
Cholesterol	96.2 mg	32%
Sodium	575.9 mg	23%
Total Carbohydrate	51.9 g	17%
Dietary Fiber	5.7 g	22%
Sugars	38.6 g	N/A
Protein	13.7 g	27%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Omit the bacon for a vegetarian version. Consider adding crumbled feta cheese or goat cheese for a salty, savory element.
• Vegan: Omit the bacon and use maple syrup or agave nectar in place of the brown sugar in the dressing. Ensure your catsup and Worcestershire sauce are vegan. Nutritional yeast could also be added for a cheesy flavor.
• Gluten-Free: Ensure that the Worcestershire sauce is gluten-free.
• Different Greens: Use mixed greens, kale, or arugula instead of spinach.
• Seasonal Additions: Add cranberries and candied pecans during the fall months. Grilled peaches or berries would be delicious in the summer.

FAQs (Frequently Asked Questions)

Q: Can I make the dressing ahead of time?
A: Yes, the sweet onion dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.

Q: Can I use a different type of oil?
A: Yes, you can substitute another neutral-flavored oil such as vegetable oil or grapeseed oil for the canola oil. Olive oil is not recommended because it has a stronger flavor that may not complement the other ingredients.

Q: Can I use fresh bean sprouts instead of canned?
A: Yes, fresh bean sprouts can be used. Just make sure to rinse them well before adding them to the salad.

Q: How do I prevent the almonds from burning while toasting?
A: Keep a close eye on the almonds while they are toasting. Stir them frequently to ensure even browning.

Q: Can I use a different type of vinegar?
A: Yes, white vinegar can be used in place of the cider vinegar, although it will change the flavor slightly. Apple cider vinegar is preferred for its mild sweetness.

Final Thoughts

This Thanksgiving Spinach Salad with Sweet Onion Dressing is more than just a salad; it’s a burst of freshness and a reminder that traditions can be beautifully reinvented. Don’t be afraid to experiment with different variations and make it your own. I encourage you to try this recipe and share your feedback. It pairs wonderfully with roasted turkey, mashed sweet potatoes, or a crisp white wine. Happy Thanksgiving!