Wilted Spinach Salad

Wilted Spinach Salad
Photo: Scott Little
Total Time:
25 mins


  • 8 cup fresh baby spinach or torn spinach (5 ounces)

  • 1 cup sliced fresh mushrooms

  • ¼ cup thinly sliced green onions (2)

  • Dash black pepper (optional)

  • 3 slices bacon

  • Vegetable oil (optional)

  • ¼ cup vinegar

  • 2 teaspoon sugar

  • ½ teaspoon dry mustard

  • 1 hard-cooked egg, chopped


  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 (per serving)

157 Calories
11g Fat
8g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 157
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 66mg 22%
Sodium 253mg 11%
Total Carbohydrate 8g 3%
Total Sugars 3g
Protein 7g
Vitamin C 32.5mg 163%
Calcium 121.2mg 9%
Iron 4.1mg 23%
Potassium 164mg 3%
Folate, total 8.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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