Total Time
25mins
Prep 10 mins
Cook 15 mins

This recipe comes for a BHG small CB with favorite recipes from 1930 until 2001. This particular recipe comes from 1941. This recipe interests me because when I was in my early teens, our family went back to Oklahoma to visit all our relatives. This was the salad that my aunt made every day we were there. I have never had it since then.

Ingredients Nutrition

Directions

  1. In a large bowl combine spinach, mushrooms, and green onions. Set Aside.
  2. For Dressing, in a 12" skillet cook bacon until crisp.
  3. Remove bacon; reserving 2 T drippings in skillet.
  4. Crumble bacon; set aside.
  5. Stir vinegar, sugar, and dry mustard into drippings.
  6. Bring to boiling: remove from heat.
  7. Add the spinach mixture.
  8. Toss mixture in skillet for 30 to 60 seconds or until mixture is just wilted.
  9. Transfer to serving dish and top with egg and bacon.
Most Helpful

5 5

I love wilted spinach salad, and this recipe sure delivers. In fact, it's very similar to my usual recipe. I used about 200 grams of baby spinach, cider vinegar and a little extra dry mustard. My mushrooms looked a bit sorry, so I subbed with 8 largish cherry tomatoes that I cut in half. My photos show the salad on its own and with Salmon Mornay. Thanks so much for posting.

4 5

Enjoyed this as part of a light dinner! I used apple cider vinegar and turkey bacon. This was good, but I felt that it was missing a little something and needed more flavor. I would probably add some pepper next time. Thanks for sharing! Made for ZWT6.

5 5

Hubby and I really enjoyed it and we grated the egg as someone else mentioned, and I recommend that as well! Thanks for the great recipe, brought me back to childhood, my mom use to make this a lot. Made for ZWT6 asia region.