Are you ready to elevate your salad game with a dish that’s bursting with flavor and nostalgia? Meet "Wilted Spinach Salad Mom Margaret," a delightful recipe that combines the freshness of spinach with the savory crunch of bacon and the zesty kick of balsamic vinegar. This quick and easy salad is perfect for those busy weeknights or as a stunning side dish for your next gathering. In just 10 minutes, you can whip up a salad that’s not only delicious but also brings a touch of home-cooked comfort to your table. Let’s dive into this mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 cups fresh spinach
- 1/4 cup bacon bits
- 1/4 cup red onion, sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by rinsing the fresh spinach leaves under cold water to remove any dirt or grit. Shake off excess water or use a salad spinner to dry the spinach thoroughly.
- In a large skillet, add the bacon bits and cook over medium heat. Stir occasionally until the bacon is crispy and has rendered its fat, which should take about 3-4 minutes.
- Once the bacon is crispy, use a slotted spoon to remove the bacon bits from the skillet and place them on a paper towel-lined plate to drain excess grease. Leave the bacon drippings in the skillet.
- Add the sliced red onion to the skillet with the bacon drippings. Sauté the onions over medium heat for about 1-2 minutes until they begin to soften and become translucent.
- Add the fresh spinach to the skillet with the sautéed onions. Toss the spinach gently in the skillet, allowing it to wilt slightly, which should take about 1-2 minutes.
- Once the spinach has wilted, remove the skillet from the heat. Drizzle the balsamic vinegar and olive oil over the wilted spinach and onions. Season with salt and pepper to taste, and toss everything together gently to combine.
- Divide the wilted spinach salad evenly between two serving plates. Top each serving with the crispy bacon bits.
- Serve immediately while warm, and enjoy your Wilted Spinach Salad Mom Margaret!
Tips
- Choose Fresh Spinach: Always opt for fresh spinach leaves that are vibrant and crisp. Avoid any wilted or yellowing leaves for the best flavor and texture.
- Crispy Bacon: For perfectly crispy bacon bits, ensure your skillet is preheated before adding the bacon. This helps render the fat quickly, resulting in a delightful crunch.
- Customize Your Onions: If you prefer a milder flavor, consider using sweet onions or shallots instead of red onions. They’ll add a nice sweetness to the dish.
- Don’t Overcook the Spinach: Wilt the spinach just until it’s slightly tender. Overcooking can lead to a mushy texture and loss of nutrients.
- Balance the Dressing: Adjust the amount of balsamic vinegar and olive oil to suit your taste. A splash of lemon juice can also add a refreshing brightness to the salad.
- Serve Warm: This salad is best enjoyed warm, so serve it immediately after preparation to fully appreciate the flavors and textures.
- Add Extras: Feel free to enhance your salad with additional toppings like toasted nuts, crumbled feta cheese, or even sliced hard-boiled eggs for added protein.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 5g
Protein: 5g
Fat: 9g
Saturated Fat: g
Cholesterol: 10mg
