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
Ingredients
- 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
Instructions
-
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.
Leave a Reply