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Warm Bacon Spinach Salad

 Warm Bacon Spinach Salad
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.
2 ServingsPrep/Total Time: 15 min.


  • 3 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


  • 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.

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Warm Bacon Spinach Salad (continued)

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