Anyone else wishing for snow to cover all the grayness? I’m fighting the lack of sunlight and brown, dead ground with some green-action in the kitchen. Seriously, I bought poundssss of spinach this week. It’s a miracle cure.
I had never eaten a wilted spinach salad till working at an italian restaurant in my early 20s. I was instantly in love. While back in Iowa over Thanksgiving, my Mom served almost the exact same salad I remember from the restaurant so I asked her to share her recipe so I could dissect it and of course, make it my own. It’s really the perfect salad during these cold-ish December days.
Wilted Spinach Salad
Prep time
Cook time
Total time
Author: OhYaGood
Recipe type: Salad
Cuisine: American
Serves: 3-4
Ingredients
- 4 slices of thick bacon
- 1 small onion, thinly sliced
- ⅓ cup champagne or white wine vineagar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 2 tablespoons mayo
- 6-7 cups spinach
- ½ pine nuts (optional)
Instructions
- Render bacon until cooked to your liking (I prefer the oven for 10 minutes at 400ªF on a foil lined baking sheet)
- Use one tablespoon of the bacon grease to oil a frying pan and set to medium heat
- Sauté onions until softened, about 10 minutes
- Add vinegar and honey and bring to a simmer
- Add bacon, cut into small strips
- Add mustard and stir until dissolved
- Remove from heat and add mayo, stir until dissolved
- Drizzle the mixture over 2 cups of spinach for each serving and garnish with pine nuts
