Wilted Spinach Salad

Wilted Spinach Salad Enlarge Image
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3 users rated this recipe an average rating of 4.5
Makes:
4 servings
Start to Finish:
25 mins
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Wilted Spinach Salad

Ingredients
8
cups fresh baby spinach or torn spinach (5 ounces)
1
cup sliced fresh mushrooms
1/4
cup thinly sliced green onions (2)
 
Dash black pepper (optional)
3
slices bacon
 
Vegetable oil (optional)
1/4
cup vinegar
2
teaspoons sugar
1/2
teaspoon dry mustard
1

Directions

  1. In a large bowl combine spinach, mushrooms, and green onions. If desired, sprinkle with pepper; set aside.
  2. For dressing, in a 12-inch skillet cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet (add vegetable oil, if necessary). Or, if desired, substitute 2 tablespoons vegetable oil for bacon drippings. Crumble bacon; set aside. Stir vinegar, sugar, and dry mustard into drippings. Bring to boiling; remove from heat. Add the spinach mixture. Toss mixture in skillet for 30 to 60 seconds or until spinach is just wilted.
  3. Transfer spinach mixture to a serving dish. Add chopped egg and crumbled bacon; toss to combine. Serve salad immediately.

Nutrition Facts

(Wilted Spinach Salad)
    Per serving:
  • 157 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 66 mg chol.,
  • 253 mg sodium,
  • 8 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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