Wilted Spinach Salad

Wilted Spinach Salad


by Charlotte Today


Posted on January 2, 2013 at 12:39 PM

Updated Wednesday, Jan 2 at 2:28 PM

Wilted Spinach with Warm Bacon Dressing

Makes 4 to 6 servings


Large Eggs                                             3 each
Baby Spinach                                           6 ounces
Cider Vinegar                                          3 tablespoons
Granulated Sugar                                       ½ teaspoon
Ground Black Pepper                                    ¼ teaspoon
Salt                                                   Pinch
Thick-Cut Bacon, cut into ½ inch                       8 slices
Red Onion, chopped                                     ½ medium
Small Garlic Clove, minced                             1 each

Method of Preparation

1.    Gather all ingredients and equipment
2.    Place eggs in medium saucepan, cover with 1 inch water, and bring to a boil over high heat; remove pan from heat, cover and let stand for 10 minutes
3.    Meanwhile, fill medium bowl with 1 quart ice water; transfer eggs to ice water with slotted spoon;  let stand for 5 minutes, then peel eggs, quarter them lengthwise, and set aside
4.    Place spinach in large bowl
5.    Stir vinegar, sugar, pepper, and salt together in small bowl until sugar dissolves; set aside
6.    Fry bacon in medium skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes
7.    Using a slotted spoon, transfer bacon to paper-towel lined plate
8.    Pour bacon fat into heatproof bowl, then return 3 tablespoons bacon fat to skillet
9.    Add onion to skillet and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes
10.    Stir in garlic until fragrant, about 15 seconds
11.    Add vinegar mixture, then remove skillet from heat
12.    Working quickly, scrape bottom of skillet with wooden spoon to loosen browned bits
13.    Pour hot dressing over spinach, add bacon, and toss gently with tongs until spinach is slightly wilted
14.    Divide among individual plates, arrange egg quarters over each and serve