Wilted Spinach Salad with Hot Bacon Dressing
- Makes: 4 to 6 servings
- Start to Finish 25 mins
torn fresh spinach (10 ounces) or 6 cups torn fresh spinach and 2 cups torn fresh sorrel
sliced fresh mushrooms
bacon, cut into 1-inch pieces
chopped onion, finely sliced leek or green onions
cloves garlic, minced
beef bouillon granules
freshly ground black pepper
hard-cooked egg, chopped
- 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.
(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