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Course : Salad
Type of Prep : Toss
Cuisine : Southern, U.S. Regional
 
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Wilted Spinach Salad

From Diana Rattray,
Your Guide to Southern Food.
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The heated bacon dressing wilts the spinach leaves and gives this salad a wonderfully delicate flavor.

INGREDIENTS:

  • 10 to 12 ounces fresh spinach, washed and torn into bit-size pieces
  • 1/4 cup minced red onion
  • 5 to 6 radishes, thinly sliced
  • 2 hard-cooked eggs, 1 chopped, 1 sliced
  • 2 to 4 slices bacon
  • 1 to 1 1/2 tablespoons bacon drippings
  • 1 1/2 tbsp. sugar
  • 3 tbsp. vinegar
  • 1 tbsp. water
  • 1/2 tsp. salt
  • 1/8 tsp. pepper

PREPARATION:

Place prepared spinach in a large bowl. Add onions and radishes. Refrigerate, tightly covered. Fry or microwave bacon until crisp; remove to paper towel and set aside. In a small jar or measuring cup combine drippings with sugar, vinegar, water, salt and pepper. Refrigerate all ingredients until just before serving. When ready to serve, microwave the dressing on HIGH for 30 to 45 seconds, or until mixture boils. Toss the chopped egg with the greens then pour the hot dressing over greens mixture; toss again lightly. Top with sliced egg and crumbled bacon.
Serves 6.

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Spinach Salad with Apple
Spinach Salad with Hot Dressing
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Spinach Recipe Index
Salad Recipes & Dressings
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