Wilted Spinach Salad with Bacon and Red Onions
Servings
Prep Time
Cook Time
Ready In
Recipe: #3381
December 06, 2011
Categories: Dinner, Lunch, Salads, Main Dish Salad, Side Dishes, Vegetables, Onions, Spinach, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Baby Shower, Brunch, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Summer, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, Non-Dairy, Make it from scratch, Spring more
"Love this recipe . . . comes from America's Test Kitchen!"
Ingredients
Nutritional
- Serving Size: 1 (201.8 g)
- Calories 293.5
- Total Fat - 21.2 g
- Saturated Fat - 5.8 g
- Cholesterol - 184.4 mg
- Sodium - 902 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 2.1 g
- Sugars - 2.7 g
- Protein - 17.6 g
- Calcium - 109 mg
- Iron - 3.1 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.3 mg
Step 1
Place the spinach in a large bowl.
Step 2
Fry the bacon in a non-stick skillet over medium heat until crisp, about 5 minutes. Transfer to paper towel and pour off all but 4 tablespoons of bacon fat.
Step 3
Add olive oil to bacon fat and return to medium heat until shimmering. Add onions, garlic sugar, salt and pepper and cook until onions are soft, about 3 minutes
Step 4
Turn off the heat and pour in the vinegar, them immediately pour over the spinach and toss to wilt. Place salad on serving plates and garnish with bacon and hard boiled eggs.
Tips & Variations
No special items needed.
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