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Wilted Spinach Salad

"Fresh, crisp spinach is drizzled with a warm honey-mustard dressing, tossed with red onions, tomato and mushrooms, then topped with hardboiled eggs and crumbled bacon."
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35 m servings 161 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cook bacon until crisp. Remove bacon, cool, crumble and set aside.
  2. Leaving 1 tablespoon drippings in the pan, add dressing, honey and mustard. Warm over low heat to low simmer; remove.
  3. Place spinach, onion, mushrooms and tomato in a large salad bowl. Pour hot dressing over spinach, without overdressing, and toss well until slightly wilted.
  4. Add chopped egg and bacon. Serve warm.

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I wilted the mushrooms in a hot skillet before serving them with the salad. I also serve the onions, mushrooms, tomatoes, eggs, on the side to accomodate picky eaters in my home.

Just like my mom makes! Absolutely delicious and fast.

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