Wilted Spinach Salad with Warm Bacon Dressing

Wilted Spinach Salad with Warm Bacon Dressing

Ready in 30 minutes

Quick....prewashed baby spinach and tasty dressing

"I used splenda, with frozen spinach(frozen was all i had in house)..served it with pinto beans and it turned out great..maybe a bit sweeter than I expected but my roommate ate it all and she doesn't even like beans. She said the contrast to the beans made them a good combination and the beans enjoyable.. I also topped with tomato and green onion. Going to try it with fresh greens next. Cant wait :))"

- Petraspot

Top-ranked recipe named "Wilted Spinach Salad with Warm Bacon Dressing"

4.8 avg, 33 review(s) 97% would make again

Ingredients

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3 large Eggs
6 ounce Baby spinach; - 1/2 a bag
3 tablespoon Cider vinegar
1 teaspoon Splenda
1/4 teaspoon Black pepper
pinch Salt
8 slices Thick-cut bacon; cut into 1/2" pieces
1/2 medium Red onion; chopped medium
1 clove Garlic; minced

Original recipe makes 6 Servings

Servings  

Preparation

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart ice water. Transfer eggs to ice water with slotted spoon; let stand 5 minutes, then peel eggs, quarter them lengthwise and set aside.

Place spinach in large bowl. Stir vinegar, sugar, pepper and salt together in small bowl until sugar dissolves; set aside.

Fry bacon in medium skillet over medium high heat, stirring occasionally, until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour bacon fat into heatproof bowl, then return 3 T. bacon fat to skillet. Add onion to skillet and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes; stir in garlic until fragrant, about 15 seconds. Add vinegar mixture, then remove skillet from heat; working quickly, scrape bottom of skillet with wooden spoon to loosen browned bits. Pour hot dressing over spinach, add bacon, and toss gently with tongs until spinach is slight wilted. Divide among individual plates. arrange egg quarters over each, and serve.

Each (app 1 cup) serving contains an estimated:

Cals: 248, FatCals: 169, TotFat: 18g

SatFat: 7g, PolyFat: 2g, MonoFat: 9g

Chol: 172mg, Na: 570mg, K: 384mg

TotCarbs: 4g, Fiber: 1g, Sugars: 1g

NetCarbs: 3g, Protein: 15g

Notes

I substituted Splenda for the sugar and added tomatoes.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 257 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"A variation on this recipe  " stevemur stevemur

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Reviews for Wilted Spinach Salad with Warm Bacon Dressing All 33 reviews

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Made this for a tailgating party. Heated the dressing on the grill. BIG hit everybody loved it!! Will absolutely make again
julie_p_cornell 5 months ago
This is a classic and a fave of mine, in this version the Spenda makes it tangy and a little sharp tasting, just the way I like it!
KendraCooks 7 months ago
This is a great salad. The dressing is amazing.
andrean.ferracci 9 months ago
salineeranjan 10 months ago
Excellent !! Thank you very much!
Flavius10 11 month ago
admrink 11 month ago
My family loved it. Will definitely make again.
Kresta 1 year ago
I like it!
MeggyWow 1 year ago
Easy and quick! I added stone ground mustard to the dressing...and served with sautéed mushrooms and onions. A fabulous and satisfying meal!
AuntGin 1 year ago
TifFreie 1 year ago
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