This hot sweet-tart dressing used makes it important to dress this wilted spinach salad just before serving. This last-minute job becomes simple to do if you assemble the dressing ingredients ahead in a small pan and combine the lettuce, spinach, and onions in a salad bowl.
Good served with any baked, roasted, or barbecued poultry, fish, or beef.
Have ready to sprinkle over dressed salad: crumbled blue cheese, sliced hard-cooked egg, chopped tomato, sliced radishes, sliced fresh mushrooms, or crisp croutons.
Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients.
Quick and easy.
Salads and Their Dressings, Section 2, Card 3
Wilted Spinach Lettuce Salad
- 4 to 6 slices bacon
- 1 small head butter or leaf lettuce
- 1/2 pound spinach washed and trimmed
- 2 green onions sliced
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons cider vinegar
- 2 tablespoons water
Cut bacon slices into eighths and fry until crisp. Drain on paper towels. Reserve 2 tablespoons of the drippings.
Meanwhile, wash lettuce and tear into bite-size pieces. Remove steps from spinach and combine with lettuce in salad bowl. Add the onions. Cover and refrigerate until just before serving.
Add sugar, salt, pepper, vinegar, and water to the reserved bacon drippings in the pan. Set aside until ready to serve.