Wilted Spinach Salad and Bacon Vinaigrette

Wilted Spinach Salad and Bacon Vinaigrette

2
savvyminx 0

"Fresh baby spinach, sliced mushrooms, and boiled eggs are topped with a hot bacon vinaigrette with caramelized onions. Very satisfying and earthy! This is also great topped with grape tomatoes for a little tart pop reminiscent of a nice BLT."
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Ingredients

35 m servings 978 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 978 kcal
  • 49%
  • Fat:
  • 71.5 g
  • 110%
  • Carbs:
  • 68.7g
  • 22%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 2327 mg
  • 93%

Based on a 2,000 calorie diet

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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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Directions

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  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
  2. Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
  3. Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
  4. Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.

Reviews

2

Very good! I halved the dressing portion and that was plenty for us. The only thing I would change next time is to use 1/2 the oil, as it was a bit too oily, so I had to scoop out some of it. Th...

I LOVE this recipe! My family was stuck in a rut with our regular rotation of vegetables, so I tried this salad as a side dish with roasted pork loin and it was a hit!! I do recommend halving ...