Warm Bacon Spinach Salad Recipe

5 1
Warm Bacon Spinach Salad Recipe
Warm Bacon Spinach Salad Recipe photo by Taste of Home
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Warm Bacon Spinach Salad Recipe

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5 1
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This was what the Pennsylvania Germans called "wilted salad". It was one of the first recipes I was taught to make. When the dressing is warm, I pour it over the greens and set it aside while I prepare the rest of the meal. The heat wilts the greens, which are still slightly warm when served. -Patty Kile, Elizabethtown, Pennsylvania.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 tablespoon all-purpose flour
  • 1 egg
  • 6 tablespoons water
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 3 cups fresh baby spinach
  • 1/2 cup seasoned croutons

Directions

In a large skillet, cook bacon until crisp. Remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. Stir flour into drippings until smooth.
In a large bowl, beat egg; add water, vinegar, sugar, salt and pepper. Slowly pour into skillet. Bring to a boil; boil for 2 minutes, stirring constantly.
Place spinach in a large bowl. Remove dressing from the heat; stir in reserved bacon. Immediately spoon desired amount over spinach; add croutons; toss to coat. Serve warm.
Store leftover dressing in the refrigerator for up to 2 days. Before serving, reheat over low heat just until heated through. Yield: 2 servings.
Originally published as Warm Bacon Spinach Salad in Reminisce November/December 2000, p49

Nutritional Facts

1 each: 321 calories, 24g fat (9g saturated fat), 130mg cholesterol, 439mg sodium, 17g carbohydrate (7g sugars, 2g fiber), 9g protein.

  • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 tablespoon all-purpose flour
  • 1 egg
  • 6 tablespoons water
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 3 cups fresh baby spinach
  • 1/2 cup seasoned croutons
  1. In a large skillet, cook bacon until crisp. Remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. Stir flour into drippings until smooth.
  2. In a large bowl, beat egg; add water, vinegar, sugar, salt and pepper. Slowly pour into skillet. Bring to a boil; boil for 2 minutes, stirring constantly.
  3. Place spinach in a large bowl. Remove dressing from the heat; stir in reserved bacon. Immediately spoon desired amount over spinach; add croutons; toss to coat. Serve warm.
  4. Store leftover dressing in the refrigerator for up to 2 days. Before serving, reheat over low heat just until heated through. Yield: 2 servings.
Originally published as Warm Bacon Spinach Salad in Reminisce November/December 2000, p49

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