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Wilted Spinach Salad

 Wilted Spinach Salad
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!
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 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

Directions

  • In a salad bowl, combine the spinach, onion, radish, salt and pepper;
  • set aside.
  • 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.
  • Pour over spinach mixture and toss to coat. Top with bacon and

2 of 2

Wilted Spinach Salad (continued)

Directions (continued)

  • 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.