Spinach Salad

Spinach Salad

• 2 (10-ounce) packages frozen chopped spinach
• 1 cup mayonnaise
• 3 large hard-boiled eggs — cooled, peeled, roughly chopped
• 1 cup sharp cheddar cheese — grated
• ¾ cup celery — thinly sliced
• ¼ cup white onion — thinly sliced
• ¼ teaspoon salt (optional) — plus more to taste
• ¼ teaspoon black pepper (optional) — plus more to taste
• 2 teaspoons prepared horseradish
• 1 (4-ounce) jar diced pimentos — drained

Garnish

• 6 slice bacon — fried crisp, drained, cooled, chopped

1. Prepare the Spinach: Prepare the spinach in a microwave-safe bowl or saucepan according to the package directions. Transfer it to a colander and cool for about 15 minutes, or until safe to handle and no longer warm. Squeeze the spinach in small handfuls until no more liquid drips out, then loosen the compressed spinach with your fingers.2 (10-ounce) packages frozen chopped spinach
2. Mix the Salad: In a large mixing bowl, combine the drained spinach, mayonnaise, chopped eggs, cheddar cheese, celery, onion, and drained pimentos. Fold with a rubber spatula for 1–2 minutes, or until the ingredients are evenly distributed and coated.1 cup mayonnaise, 3 eggs, 1 cup sharp cheddar, ¾ cup celery, ¼ cup onion, 1 (4-ounce) jar pimentos
3. Season the Salad: Add the prepared horseradish, salt, and black pepper. Fold for about 30 seconds, then taste. Add additional salt, pepper, or horseradish in small amounts only as needed.2 teaspoons prepared horseradish, ¼ teaspoon salt, ¼ teaspoon black pepper
4. Chill: Cover the bowl tightly and refrigerate for at least 1 hour, preferably 2–4 hours, until the salad is cold and the flavors are fully blended.
5. Finish and Serve: Stir the chilled salad gently and taste once more for seasoning. Transfer it to a serving bowl and sprinkle the crisp chopped bacon evenly over the top immediately before serving.6 slices bacon