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Wilted Spinach Salad

Makes: 4 servings
Start to Finish 25 mins
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  hard-cooked egg, chopped
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 157,
  • Fat, total (g) 11,
  • chol. (mg) 66,
  • sat. fat (g) 4,
  • carb. (g) 8,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 7,
  • vit. A (IU) 72,
  • vit. C (mg) 32,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 253,
  • Potassium (mg) 164,
  • calcium (mg) 121,
  • iron (mg) 4,
  • Vegetables () 2,
  • High-Fat Meat () 1,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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