Spinach Salad with Bacon
Spinach salad serves 4.

Warm dressing "wilts" the spinach
in this wilted spinach salad with bacon.

½ pound fresh spinach,
trimmed, washed, and dried.
fresh mushrooms (sliced or whole), you decide
how many and which ones. I like the white or
baby portabella (cremini), mushrooms.
1 medium onion chopped coarsely.
2 hard boiled eggs chopped or sliced.
8 slices bacon, cut in 1-inch pieces.
¼ cup cider vinegar.
3 tablespoons vegetable oil.
1 tablespoon soy sauce.
1 to 2 Tablespoon sugar to taste.
½ teaspoon seasoned salt.

Cook bacon pieces in a large skillet until crisp.

Drain. Leave 3 to 4 tablespoons drippings in pan;
Add onions and mushrooms if you like them cooked,
then remove to cool before adding vinegar.

stir in vinegar, oil, soy sauce, sugar, and salt.

Heat, stirring just until boiling. Turn off heat.

Add half of the spinach to skillet; toss to coat well.

Spoon into a large salad bowl, letting excess
dressing drip back into the skillet.

Sprinkle with about half of the bacon.

Put the remaining spinach and other ingredients
in the pan, toss, then add to the first mixture.

Toss all well, sprinkle with remaining bacon,
and serve warm.

(If you don’t want your spinach wilted, cool dressing first)



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