Wilted Spinach Salad Recipe

5 2 4
Wilted Spinach Salad Recipe
Wilted Spinach Salad Recipe photo by Taste of Home
Publisher Photo

Wilted Spinach Salad Recipe

Read Reviews
5 2 4
Publisher Photo
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!
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2-1/2 cups torn fresh spinach
  • 1 green onion, chopped
  • 1 radish, chopped
  • Dash salt
  • Dash pepper
  • 2 Jones Dairy Farm Dry-Aged 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-boiled large 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 egg. Yield: 2 servings.
Originally published as Wilted Spinach Salad in Cooking for 2 Spring 2006, p13

Nutritional Facts

1 cup: 177 calories, 13g fat (5g saturated fat), 118mg cholesterol, 275mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 lean meat.

  • 2-1/2 cups torn fresh spinach
  • 1 green onion, chopped
  • 1 radish, chopped
  • Dash salt
  • Dash pepper
  • 2 Jones Dairy Farm Dry-Aged 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-boiled large 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 egg. Yield: 2 servings.
Originally published as Wilted Spinach Salad in Cooking for 2 Spring 2006, p13

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWilted Spinach Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
FriedaG User ID: 1671534 65478
Reviewed Jan. 26, 2010

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

MY REVIEW
sauregurke User ID: 526415 153186
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."

Loading Image