Wilted Spinach & Bacon Salad
photo by Leggy Peggy
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1419.54 ml spinach or 1419.54 ml romaine lettuce, torn fresh
- 236.59 ml fresh mushrooms, sliced
- 59.14 ml green onion, thinly sliced
- 3 slice bacon
- 44.37 ml vinegar
- 4.92 ml sugar
- 1.23 ml dry mustard
- 1 egg, hardboiled, chopped up
directions
- In a large bowl combine spinach, mushrooms, and green onions. Set Aside.
- For Dressing, in a 12" skillet cook bacon until crisp.
- Remove bacon; reserving 2 T drippings in skillet.
- Crumble bacon; set aside.
- Stir vinegar, sugar, and dry mustard into drippings.
- Bring to boiling: remove from heat.
- Add the spinach mixture.
- Toss mixture in skillet for 30 to 60 seconds or until mixture is just wilted.
- Transfer to serving dish and top with egg and bacon.
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Reviews
-
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 Recipe #259391. Thanks so much for posting.
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I love wilted spinach salads so I was excited to try this one. It did not disappoint. I think it could use a little more seasoning, i.e. salt and pepper. I particularly enjoyed the dry mustard. I used a red wine vinegar and red onion vs. green. I used baby spinach so really tender. I used a microplane to grate the egg so had egg in every bite which I liked. Good salad.
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Tweaks
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This is such a treat, and such a wonderful spinach salad. There is not one thing that doesn't taste absolutely terrific. I love how the wonderful drippings melded together perfectly with the vinegar, dry mustard, and sugar. I used sliced thinly red onion instead of the green onion, and added fresh tomato, but then that, absolutely stupendous! I am just in awe of this wonderful recipe and appreciate it's history. I could of eaten at least the whole bowl ~ but I shared it with Dennis. Thanks so much for posting this, Lavender Lynn!
RECIPE SUBMITTED BY
Lavender Lynn
United States