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Caribbean Spinach Salad Recipe

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This recipe for Caribbean Spinach Salad, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginger Payton (Flynn)


5 cups torn fresh spinach
3 cups torn Romaine
2 cups torn Leaf lettuce
1 (20 oz) can pineapple chunks in juice, drained
1 (11oz) can mandarin oranges, drained
6 slices bacon, cooked and crumbled (bagged works great)
1 small red onion, sliced in rings
Cooked salad dressing (follows)
1/2 cup sliced almonds

Cooked Salad Dressing
1/3 cup sugar
1/3 cup apple cider vinegar
1/3 cup vegetable oil
1/4 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon dry mustard
1 tsp. minced onion
1 egg, slightly beaten

Place salad ingredients in a bowl. You can sub packaged spinach and swap Romaine for the leaf lettuce to save time, if you like.

For dressing, combine all ingredients but the egg and bring to a boil. Slowly add the egg, which will form egg ribbons as it hits the hot dressing and make a wonderful consistency in the final salad. Cook the dressing down, perhaps 10 minutes. While still warm, toss dressing with greens until coated. Top with almonds. Salt and pepper to taste. Serve immediately.

Number Of Servings:
Number Of Servings:
at least 4-6
Personal Notes:
Personal Notes:
Originally found to accompany a Caribbean chicken recipe I was trying, this was the dish that immediately became the shining star. It has been made many times since, including a Caribbean dinner Mom (Jan Flynn) planned at Uncle Ford's the summer of 2010 and is hands-down my husband's all-time favorite salad.




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