I love wilted spinach salad; but hate that I make a full batch and it gets watery right away.  I scaled down the original recipe for 2.  You can double or triple the batch for a large crowd; but be sure to discard about half the bacon grease so your dressing is right on the money

Add a little spice to this salad by using red wine vinegar instead of cider vinegar.  Substitute red onion slices for the green onions.

There have been pros and cons of the use of Splenda; but I still use it.  Check out this link for the pros and cons of artificial sweeteners and decide for yourself.

Here is the recipe for WILTED SPINACH SALAD FOR 2:

3 cups torn spinach, romaine lettuce or spring mix salad greens

1/4 cup fresh bean sprouts

1/2 cup fresh sliced button mushrooms

2 T. sliced green onions

2 T. crumbled blue cheese

4 slices bacon

3 T. sugar (I substitute Splenda)

1/4 cup cider vinegar

For salad, place equal portions of spinach or greens in 2 salad bowls.  Divide the bean sprouts, mushrooms, onions and blue cheese evenly between the salads.

For the dressing, cook bacon in a medium skillet over medium heat until crisp, about 10 minutes.  Remove bacon to a paper towel to drain, reserving drippings in skillet.  Reduce heat to meduim.

Add the sugar to drippings in skillet and stir until sugar is dissolved, about 1 minute.

Stir vinegar into the drippings.  Cook stirring frequently for 1 minute.

Crumble the bacon.  Add to the skillet and stir to mix well.  Pour warm dressing over the top of the salads.  Serve immediately.

Delicious!

This entry was posted on Monday, December 12th, 2011 at 2:52 pm and is filed under Salad Dressings & Condiments, Salads, Vegetable, Vegetarian. Tags for this post: bacon, salad, spinach. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.