Wilted Spinach & Bacon Salad

"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."
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT photo by Vicki in CT
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
Ready In:




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Nice salad. After reading other reviews I decided to go with cider vinegar and I am so glad that I did. The dressing was sweet and tart and wonderful. I also used turkey bacon rather than pork- personal preference. We enjoyed every bite of this great salad. Thanks for sharing! *Made for Bevy Tag*


  1. 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!



Find More Recipes