Wilted Spinach Salad with Bacon
A comforting classic that combines crispy bacon with earthy wilted spinach, enhanced by a tangy dressing.
Ingredients
Salad Base
- 8 cups Fresh Spinach Use baby spinach or mature spinach, avoiding wilted leaves.
- 4 slices Bacon Thick-cut for better texture.
Dressing
- 2 tablespoons Apple Cider Vinegar or Red Wine Vinegar Select high-quality vinegar for better flavor.
- 1 tablespoon Dijon Mustard Use a smooth, stone-ground variety for richness.
- 2 tablespoons Olive Oil Extra virgin olive oil is recommended.
- to taste Salt and Pepper Freshly ground black pepper and sea salt elevate flavors.
Optional Toppings
- 1 small Red Onion Finely sliced for added color and bite.
- 2 pieces Hard-Boiled Eggs Adds richness and protein to the salad.
Instructions
Preparation
- Cook the bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, reserving drippings.
- In a small bowl, whisk together 2 tablespoons of the reserved bacon drippings, 2 tablespoons of vinegar, 1 tablespoon of Dijon mustard, and a pinch of salt and pepper. Adjust seasoning as needed.
- Add the fresh spinach to the skillet with hot bacon drippings, tossing gently until just wilted, about 1-2 minutes.
- Remove from heat and pour the dressing over the wilted spinach, tossing to coat evenly.
- Crumble the cooked bacon over the top and serve warm. Optionally garnish with sliced red onion or hard-boiled eggs.
Notes
This salad is best enjoyed fresh. Store leftovers in an airtight container for 1-2 days. Leftovers may lose crispness.