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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (110g) Recipe makes 4 servings |
||
| Calories 119 | ||
| Calories from Fat 82 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.2g | 14% | |
| Saturated Fat 3.0g | 14% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 64mg | 21% | |
| Sodium 196mg | 8% | |
| Potassium 377mg | 10% | |
| Total Carbohydrate 4.0g | 1% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 1.8g | ||
| Protein 5.5g | 11% | |
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Wilted Spinach Salad
By: Lavender Lynn
Nov 19, 2007
This recipe comes for a BHG small CB with favorite recipes from 1930 until 2001. This particular recipe comes from 1941. This recipe interests me because when I was in my early teens, our family went back to Oklahoma to visit all our relatives. This was the salad that my aunt made every day we were there. I have never had it since then.
SERVES 4
Ingredients
- 6 cups spinach or romaine lettuce, torn fresh
- 1 cup fresh mushrooms, sliced
- 1/4 cup green onion, thinly sliced
- 3 slices bacon
- 3 tablespoons vinegar
- 1 teaspoon sugar
- 1/4 teaspoon dry mustard
- 1 egg, hardboiled, chopped up
Directions
1
In a large bowl combine spinach, mushrooms, and green onions. Set Aside.2
For Dressing, in a 12" skillet cook bacon until crisp.3
Remove bacon; reserving 2 T drippings in skillet.4
Crumble bacon; set aside.5
Stir vinegar, sugar, and dry mustard into drippings.6
Bring to boiling: remove from heat.7
Add the spinach mixture.8
Toss mixture in skillet for 30 to 60 seconds or until mixture is just wilted.9
Transfer to serving dish and top with egg and bacon.
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Browse similar recipes by category
- Course > Salads > Salad dressings
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Vegetables > Onions
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: mama's kitchen
On Sep 4, 2008
Nice salad. After reading other reviews I decided to go with cider vinegar and I am so glad that I did. The dressing was sweet and tart and wonderful. I also used turkey bacon rather than pork- personal preference. We enjoyed every bite of this great salad. Thanks for sharing! Made for Bevy Tag
From: 2Bleu (Bird&Buddha)
On May 6, 2008
I reduced this down to one serving and wanted more. I substituted regular onion for the green onion as I was out. This is a very good salad with lots of different textures and a great taste that makes your mouth go wow! The only thing I would do different is to add a tad more spinach next time (and make 2 servings for myself). 
~Buddha
From: Engrossed
On Mar 30, 2008
This is pretty good and is similar to something I remember having at my Grandmother's too. I made it with the spinach and white vinegar. I think it was just missing a little something. I know I would increase the mustard powder next time. Made for the Holiday tag game.
From: puppitypup
On Jan 5, 2008
I liked this salad made with romaine lettuce. I'd never had a wilted lettuce salad before, but hubby's family talks about one his grandma used to make, so I was curious to try it. I think next time I'll try it with cider vinegar rather than plain vinegar. Thanks for posting such a nostalgic recipe Lynn!
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