Wilted Spinach Salad

Doesn't look like much, but Wilted Spinach Salad sure is tasty!

I had a bag of spinach in the fridge and couldn't remember what I had originally planned on doing with it (which is regular thing I need to remedy). So, we had salad.

Wilted Spinach Salad

courtesy of Better Homes and Gardens New Cook Book

5 oz. fresh baby spinach or torn spinach

1 c fresh mushrooms, sliced

1/4 c thinly sliced green onion (2)

Dash black pepper (optional)

3 slices bacon

1/4 c vinegar

2 tsp sugar

1/2 tsp dry mustard

1 hard-cooked egg, chopped

In a large bowl combine spinach, mushrooms and green onion. Sprinkle with pepper if desired; set aside.

For dressing, in a 12-inch skillet cook bacon until crisp. Remove bacon (and crumble it when you have a second), reserving 2 tbsp drippings in skillet (add salad oil if necessary). Stir vinegar, sugar and dry mustard into drippings. Bring to boiling; remove from heat.

Add spinach mixture. Toss mixture in skillet for 30-60 seconds or until spinach is just wilted.


Transfer spinach mixture to a serving dish. Add crumbled bacon and chopped egg; toss to combine. Serve immediately.


This was painless and was done quickly, which is always good. Rodney and I both liked it, so we'll definitely be having it again. When we were having it, Rodney mentioned that it would be good with honey. Duh!! Absolutely! Next time, I'll replace the sugar with honey and see how that works out.

Cost:

• spinach: $1.99/6 oz = $1.99 (I used the whole bag)
• mushrooms: $2.99/lb = $1.50
• green onion: $0.39 = $0.10
• bacon: let's say $0.50

Total: $4.09. It's supposed to serve 4, but it only served the two of us as we were waiting for the leftovers to warm up. And we're pigs.

Pin It