January 6th, 2012Appetizers, Main Dishes, Salads, VegetarianDiscover Gluten Freedom 0 Comments

With bacon and eggs added, a warm, Wilted Spinach Salad can be a meal unto it self.  As a side, I will often omit the eggs.  We do not eat pork bacon, and no, we do not eat regular turkey bacon.  I prefer all natural, uncured turkey bacon.  It can be found in most stores and will give you the smokey flavor you are looking for without the pork or nitrites.  So I have included the Turkey Bacon variation, because there will be no drippings otherwise.

Warm Wilted Spinach Salad


  • 3 slices bacon
  • 4 cups baby spinach
  • 1/4 cup finely sliced red onions or shallots
  • 2 tablespoons white sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon mayonnaise
  • 2-3 Boiled Eggs, Chopped (optional)


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/4 cup of drippings in the skillet.
  2. Turkey Bacon Variation - Finely chop the turkey bacon and cook in 2 tablespoons oil and 1 tablespoon butter until crispy. Then reserve the drippings add a little more butter if needed to yield about 1/4 cup.
  3. In a large bowl, toss together the spinach and green onions.
  4. In a small bowl or jar, mix the sugar, white vinegar, red wine vinegar, dijon and mayo.
  5. Add to warm drippings and whisk over low heat for about a minute
  6. Pour at once over spinach, add crumbled bacon, and toss to coat.
  7. Garnish with chopped egg.

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