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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!
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

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-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.

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