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Wilted Spinach Salad Recipe

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This recipe for Wilted Spinach Salad is from The Pietila Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Pound of Baby Spinach
½ pound mushrooms (sliced)
¼ pound bacon (or more)
¼ cup white wine vinegar
½ tsp. salt
1 clove garlic minced
¼ tsp. coarsely ground pepper
¼ tsp. oregano
⅛ tsp. dry mustard
¼ tsp. dried basil
2 hard boiled eggs (chopped)
1 small can sliced olives (drained)
2 small tomatoes (chopped)

Directions:
Directions:
Fry bacon until crisp, remove from skillet and crumble coarsely. Wash spinach, tear leaves off stems and drain on paper towels. I use a package of already washed bag of baby spinach. Put the spinach leaves into a bowl. Clean mushrooms and slice lengthwise and add to the spinach. Add chopped tomatoes, eggs and sliced olives. Combine vinegar, salt, garlic, pepper, oregano, mustard and basil. Heat bacon fat remaining in skillet (you may have remove some depending on how much bacon you fried). Add vinegar mixture, pouring carefully so dressing does not splatter. Pour hot dressing over spinach, toss well and sprinkle with crumbled bacon. Serve at once.

Number Of Servings:
Number Of Servings:
4

 

 

 

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