Best 6 Wilted Spinach Bacon Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Creating a delectable and satisfying meal doesn't have to be complicated. With a combination of fresh ingredients, simple techniques, and a touch of creativity, you can prepare a dish that will tantalize your taste buds and leave you feeling fulfilled. One such recipe is the Wilted Spinach Bacon Salad, a vibrant and flavorful dish that combines the crispness of spinach, the smokiness of bacon, the creaminess of dressing, and the crunchiness of nuts or seeds. In this article, we'll guide you through the process of making a Wilted Spinach Bacon Salad that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

WILTED SPINACH SALAD WITH HOT BACON DRESSING



Wilted Spinach Salad with Hot Bacon Dressing image

Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

One 5-ounce package baby spinach
4 large eggs
8 slices bacon, cut crosswise into 1/4-inch-thick pieces
One 3.5-ounce package cremini mushrooms, sliced
1 garlic clove, minced
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 small red onion, thinly sliced

Steps:

  • Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
  • Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
  • Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
  • Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.

WILTED SPINACH SALAD AND BACON VINAIGRETTE



Wilted Spinach Salad and Bacon Vinaigrette image

Fresh baby spinach, sliced mushrooms, and boiled eggs are topped with a hot bacon vinaigrette with caramelized onions. Very satisfying and earthy! This is also great topped with grape tomatoes for a little tart pop reminiscent of a nice BLT.

Provided by savvyminx

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 (12 ounce) package bacon
1 onion, diced
1 cup vegetable oil
1 cup white sugar
½ cup white vinegar
½ cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 pound fresh spinach
1 (12 ounce) package sliced fresh mushrooms
3 hard-boiled eggs, peeled and diced

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
  • Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
  • Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
  • Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.

Nutrition Facts : Calories 978.2 calories, Carbohydrate 68.7 g, Cholesterol 189.8 mg, Fat 71.5 g, Fiber 3.9 g, Protein 21.8 g, SaturatedFat 12.3 g, Sodium 2326.9 mg, Sugar 60.7 g

WILTED SPINACH AND FETA SALAD WITH OPTIONAL BACON



Wilted Spinach and Feta Salad with Optional Bacon image

This mouth-watering vegetarian wilted spinach salad boasts baby spinach tossed with sauteed red onions, melty feta, olive oil, vinegar, and hard-boiled eggs. Meat-eaters can top theirs with bacon.

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 9

6 cups fresh baby spinach leaves (washed and dried)
5 tablespoons olive oil (divided)
1 medium red onion (cut into 1/4-inch thick wedges with some core attached)
2 hard-boiled eggs (diced)
3/4 cup crumbled feta cheese
2 tablespoons apple cider vinegar
Kosher or other coarse salt and freshly ground black pepper
Optional bacon - per serving
1 slice bacon (cooked, drained, cooled, and chopped)

Steps:

  • Add spinach to a large bowl.
  • Heat two tablespoons olive oil in a large skillet over medium heat-high. Add onions and saute, stirring occasionally, until softened and some bits are brown, about 7 minutes.
  • Remove skillet from heat. Pour onions over spinach. Top with egg.
  • Add remaining 3 tablespoons olive oil to skillet and stir in the feta cheese. Stir in unheated skillet until the cheese begins to melt, about 1 minute. Stir in the apple cider vinegar and season to taste with salt and pepper.
  • Pour the cheese mixture over the salad. Toss thoroughly to coat and wilt the spinach slightly.
  • Divide between four plates. Top individual servings with chopped bacon if desired.

WILTED SPINACH SALAD WITH WARM APPLE CIDER AND BACON DRESSING



Wilted Spinach Salad with Warm Apple Cider and Bacon Dressing image

Categories     Salad     Fruit Juice     Appetizer     Quick & Easy     Apple     Bacon     Spinach     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 8

5 slices of lean bacon, chopped fine
2 tablespoons minced shallot
1/2 cup finely chopped apple
2 tablespoons cider vinegar
1 1/2 cups unpasteurized apple cider
1 teaspoon Dijon-style mustard
1 tablespoon olive oil
1 pound fresh spinach, coarse stems discarded and the leaves washed well and spun dry

Steps:

  • In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.

WILTED SPINACH AND AVOCADO SALAD WITH WARM BACON DRESSING



Wilted Spinach and Avocado Salad With Warm Bacon Dressing image

Make and share this Wilted Spinach and Avocado Salad With Warm Bacon Dressing recipe from Food.com.

Provided by Brookelynne26

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup cider vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 garlic clove, minced
salt & freshly ground black pepper
1/2 lb fresh spinach, stemmed, rinsed, and patted dry
1 ripe avocado, peeled, seeded, and diced
1/2 red onion, thinly sliced
8 slices lean streaky bacon
1/2 cup extra virgin olive oil
2 hard-boiled eggs, coarsely chopped

Steps:

  • In a small bowl, combine the vinegar and mustard, and whisk until well blended. Add the sugar, garlic, and salt and pepper; stir well and set aside.
  • In a large salad bowl, combine the spinach, avocado, and onion; set aside.
  • In a large skillet, fry the bacon over moderate heat until crisp. Drain on paper towels, and crumble coarsely. Pour off all but about 2 tablespoons grease from skillet, add the oil plus the vinegar-mustard mixture, and stir until dressing is hot. Pour dressing over spinach mixture and toss well. Add the bacon and eggs, toss well again, and taste for seasoning. Serve salad immediately.

WILTED SPINACH & BACON SALAD



Wilted Spinach & Bacon Salad image

This recipe comes for a BHG small CB with favorite recipes from 1930 until 2001. This particular recipe comes from 1941. This recipe interests me because when I was in my early teens, our family went back to Oklahoma to visit all our relatives. This was the salad that my aunt made every day we were there. I have never had it since then.

Provided by Lavender Lynn

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

6 cups spinach or 6 cups romaine lettuce, torn fresh
1 cup fresh mushrooms, sliced
1/4 cup green onion, thinly sliced
3 slices bacon
3 tablespoons vinegar
1 teaspoon sugar
1/4 teaspoon dry mustard
1 egg, hardboiled, chopped up

Steps:

  • In a large bowl combine spinach, mushrooms, and green onions. Set Aside.
  • For Dressing, in a 12" skillet cook bacon until crisp.
  • Remove bacon; reserving 2 T drippings in skillet.
  • Crumble bacon; set aside.
  • Stir vinegar, sugar, and dry mustard into drippings.
  • Bring to boiling: remove from heat.
  • Add the spinach mixture.
  • Toss mixture in skillet for 30 to 60 seconds or until mixture is just wilted.
  • Transfer to serving dish and top with egg and bacon.

Tips:

  • Use fresh spinach: Fresh spinach has a more vibrant flavor and texture than wilted spinach.
  • Wash the spinach thoroughly: Rinse the spinach well under cold water to remove any dirt or grit.
  • Wilt the spinach quickly: Overcooked spinach will become mushy, so wilt it just until it is tender, about 1 minute.
  • Use high-quality bacon: Thick-cut bacon will provide more flavor and texture than thin-sliced bacon.
  • Cook the bacon until it is crispy: Crispy bacon will add a nice contrast to the tender spinach.
  • Use a variety of toppings: You can add a variety of toppings to your salad, such as crumbled blue cheese, chopped walnuts, or sliced hard-boiled eggs.
  • Dress the salad just before serving: This will prevent the salad from becoming watery.

Conclusion:

Wilted spinach salad with bacon is a quick and easy salad that is perfect for a weeknight meal. It is also a great way to use up leftover bacon. The combination of wilted spinach, crispy bacon, and tangy dressing is sure to please everyone at your table.

Related Topics