Wilted Bacon Spinach Salad

Wilted Bacon Spinach SaladWhy is that bacon and spinach go so well together? I’m sure there’s something about iron absorption or something to the combination, but really, I don’t care. They’re just tasty when paired.

The dressing goes together relatively fast. Once the bacon is cooked it just takes minutes to finish up.

This salad really doesn’t keep well, most dressed salads don’t. I did have leftovers though and trying to be frugal I drained the salad really well, moved it to a sealable container, and decided to see what it was like the next day. It was okay. The flavor was still really good but the texture and looks were, well, very wilted. It’s also pretty salty the next day. Rather than eat it cold, as I did, you could try heating it and have cooked spinach instead of salad. All the ingredients would stand up to a sauté, as long as it was quick.

Wilted Bacon Spinach Salad

Serves 2-3

3 slices bacon
4 cups packed fresh spinach
2 green onions, sliced
2-3 radishes, sliced
1 cup diced mushrooms
1 Tsp. minced garlic
Dash salt
Dash Pepper
3 Tbsps. Balsamic vinegar
1 Tsp. sugar

Combine the spinach, onions, and radishes in a salad bowl.

Fry the bacon over medium heat. When done, remove the bacon from the pan and set aside to drain. Add the mushrooms, salt, and pepper to the bacon fat and sauté for 1-2 minutes. Add the minced garlic and sauté for about a minute. Add the sugar and balsamic vinegar and stir vigorously to incorporate the ingredients. Bring to a boil and immediately pour the mixtures over the salad. Crumble the bacon over the salad and toss well. Enjoy!



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