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Wilted Spinach Salad Recipe

Wilted Spinach Salad Recipe

Pretty, fresh and sized just for two, this delicious salad sent in by Diana Grier of St. Joseph, Missouri may have you wishing for leftovers!
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 2-1/2 cups torn fresh spinach
  • 1 green onion, chopped
  • 1 radish, chopped
  • Dash salt
  • Dash pepper
  • 2 bacon strips, diced
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon cornstarch
  • 2 tablespoons water
  • 1 hard-cooked egg, chopped


  • 1. In a salad bowl, combine the spinach, onion, radish, salt and pepper; set aside.
  • 2. In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. Combine the sugar, vinegar and lemon juice; stir into drippings. Cook and stir over low heat until sugar is dissolved. Combine cornstarch and water until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
  • 3. Pour over spinach mixture and toss to coat. Top with bacon and hard-cooked egg. Yield: 2 servings.

Nutritional Facts

1 serving equals 177 calories, 13 g fat (5 g saturated fat), 118 mg cholesterol, 275 mg sodium, 10 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 lean meat.

Reviews for Wilted Spinach Salad

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Reviewed Jan. 26, 2010

"I very much like that this recipe is for two, but I find myself doubling and tripling it quite often."

Reviewed May. 27, 2009

"Wonderful tasting salad.I tripled the salad for 3 persons.All of us liked the sald and I will make it again soon.It is very healthy."

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