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Wilted Spinach Salad with Hot Bacon Dressing
- Makes: 4 to 6 servings
- Start to Finish 25 mins
Ingredients
-
8
cups
torn fresh spinach (10 ounces) or 6 cups torn fresh spinach and 2 cups torn fresh sorrel
-
1 1/2
cups
sliced fresh mushrooms
-
5
slices
bacon, cut into 1-inch pieces
-
1/2
cup
chopped onion, finely sliced leek or green onions
-
2
cloves garlic, minced
-
1/4
cup
white vinegar
-
1
tablespoon
sugar
-
1/2
teaspoon
beef bouillon granules
-
1/4
teaspoon
freshly ground black pepper
-
1
hard-cooked egg, chopped
Directions
- For salad, in a large salad bowl, combine spinach (or spinach and sorrel) and mushrooms; set aside.
- For dressing, in a very large skillet, cook bacon over medium heat till crisp. Using a slotted spoon, remove bacon, reserving 2 tablespoons drippings in skillet (add olive oil, if necessary to measure 2 tablespoons). Drain bacon on paper towels; set aside.
- Add onion and garlic. Cook and stir over medium-low heat till tender but not brown. Stir vinegar, sugar, bouillon granules and black pepper into the drippings. Bring to boiling; remove from heat. Add the spinach mixture. Toss mixture in the skillet for 30 to 60 seconds or till spinach just starts to wilt.
- Transfer mixture back to salad bowl or to individual plates. Sprinkle with bacon and chopped egg. Serve immediately. Makes 4 to 6 servings.
Nutrition Facts
(Wilted Spinach Salad with Hot Bacon Dressing)
Servings Per Recipe 4, sodium (mg) 320, iron (mg) 2, vit. C (mg) 18, cal. (kcal) 179, calcium (mg) 81, pro. (g) 8, carb. (g) 9, Fat, total (g) 13, chol. (mg) 67, fiber (g) 2, vit. A (IU) 3984, sat. fat (g) 5