This wilted spinach salad is a perfect accompaniment to a classicmeat and potatoesdish.
Even people who typically push away their salad might end up finishing the whole bowl.
Omit the mushrooms orthe eggfor anyone who isn’t keen on either.
Credit: Scott Little
What Is in Wilted Spinach Salad?
Sometimes a spinach salad can feel overly leafy and cold.
Plus, by wilting the salad you’re able to actually pack more greens into every bite.
If desired, sprinkle with pepper; set aside.
For dressing, in a 12-inch skillet cook bacon until crisp.
Remove bacon, reserving 2 tablespoons drippings in skillet (add vegetable oil, if necessary).
Or, if desired, substitute 2 tablespoons vegetable oil for bacon drippings.
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 spinach is just wilted.
Transfer spinach mixture to a serving dish.
Add chopped egg and crumbled bacon; toss to combine.
Can I Prepare Wilted Spinach Salad Ahead?
If you want to get a head start on this salad, you’re in luck.
Transfer the mixture to an airtight container, storing the bacon separately, and refrigerate.
you might also cook the eggs in advance, storing in an airtight container for up to two days.
When ready to serve, heat the dressing on the stovetop and toss in the spinach until wilted.
Serve topped with chopped egg and bacon as directed.
2,000 calories a day is used for general nutrition advice.
