Wilted Spinach Salad with Bacon and Red Onions

"Love this recipe . . . comes from America's Test Kitchen!"

Original recipe yields 5 servings


  • 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.



This is a great salad that I make quite often and we enjoy it. I usually make potato salad to have with it too. It's a great combo of flavors and textures that go especially well with ribs and chicken.

review by:
(20 Mar 2020)


I added goat cheese and left out the eggs. A most delicious salad with a great dressing!

review by:
(18 Mar 2014)


I didn't use the eggs but I added goat cheese, sunflower seeds and mandarin oranges. Delicious salad all the way around!

(7 Nov 2013)


We loved this delicious salad. I can't wait to make it again!

review by:
(14 Apr 2012)


YUM, wonderful summery salad, Very pretty on the plate and very tasty in the mouth !!A lovely light supper, i had some cherry tomatoes to use up so added them to garnish with the eggs and bacon. I'll be making this one often through spring and summer, thanks for posting, we loved the unusual dressing.

review by:
(28 Mar 2012)