Wilted Spinach Salad With Warm Bacon Dressing

This salad comes together quickly, so have ingredients ready before you begin cooking. We like the ease of pre washed spinach sold in 6-ounce packages. When adding the vinegar mixture to the skillet, step back from the stovetop-the aroma is quite potent.

3 large, eggs

6 ounces, baby spinach

3 tablespoons, cider vinegar

1/2 teaspoon, sugar

/4 teaspoon, ground black pepper

1 Pinch, salt

8 slices

cut, into 1/2-inch pieces

1/2 medium, red onion

(about, 1/2 cup)

1 small, garlic clove


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 tablespoons 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 1 5 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 slightly wilted. Divide among individual plates, arrange egg quarters over each, and serve.

Servings: 1


Nutrition Facts

Serving size: Entire recipe (4.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving



Calories From Fat (47%)


% Daily Value

Total Fat 14.94g


Saturated Fat 3.09g


Cholesterol 186mg


Sodium 625.43mg


Potassium 180.49mg


Total Carbohydrates 28.43g


Fiber 1.69g


Sugar 5.96g


Protein 9.6g