"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Wilted Spinach Salad Recipe

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This recipe for Wilted Spinach Salad, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Miller
Added: Friday, April 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large pkg or bundle of spinach, washed & dried
(I use salad spinner to hurry things up; baby spinach is more tender & bite size)
6 slices bacon, cooked crisp
6 T. Rice vinegar
3 T. olive oil
1 T. bacon grease
3 T. sugar

Directions:
Directions:
Wash the spinach & place on paper towels to drain, or spin it in a salad spinner to remove excess water. Place in a large glass bowl.

Measure the vinegar & sugar into a saucepan & heat til the sugar is dissolved (it doesn't take long). Stir in the oil & crumbled bacon pieces.
Heat it up to hot, but not explosive. Quickly pour over the spinach so that it wilts from the heat, toss & serve immediately.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You can also make "killed" lettuce with this recipe, just substitute a good leaf lettuce instead of the spinach. You can even use a spinach/lettuce combo. If you add some grilled chicken pieces on top & sprinkle on some grated Parmesan cheese, you've got a meal! I always like to serve cornbread or corn muffins with this salad.

 

 

 

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