My mom used to make wilted spinach salad when I was a kid. I liked it then and I love it now. It has a pleasant sweet and sour taste combination and the savory egg and bacon add a mellow taste to the salad. It's easy to make and packed with healthy spinach (thus the name). The bacon, of course, is less healthy. But it tastes great, so I make allowances.
The Recipe:
10 to 12 ounces fresh spinach, washed and torn into bit-size pieces (you can use one of those pre-washed bags and make it that much easier...that's what I do)
1/4 cup minced red onion
2 hard-cooked eggs, grated
4 slices bacon, cooked and crumbled
1 to 1 1/2 tablespoons bacon drippings
1 tbsp. sugar
3 tbsp. vinegar
1 tbsp. water
1/2 tsp. salt
1/8 tsp. black pepper
Place prepared spinach in a large bowl. Add onions. Refrigerate, tightly covered.
Cook bacon until crisp; remove to paper towel to drain; set aside. In a small jar or measuring cup combine reserved bacon drippings with sugar, vinegar, water, salt and pepper. You want the dressing hot, so move quickly. If the dressing cools, heat it in the microwave.
Toss the grated egg with the greens then pour the hot dressing over greens mixture; toss again lightly. Top with crumbled bacon.
When I made the salad this week, I served it with pumpkin soup and sour dough rolls. It tasted just like fall should taste.
Sounds tasty, looks delicious, mostly.
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