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This easy wilted spinach salad is made with fresh spinach and a warm bacon dressing. The dressing wilts the fresh spinach slightly. Add crumbled bacon, sliced radishes, or sliced hard-boiled egg to this basic salad if you like. A bit of sugar and some ground mustard flavors the dressing, but feel free to leave the sugar out and season it with plain salt and pepper.
The salad pairs beautifully with just about any main dish.
What You’ll Like About This Dish
Classic flavor. Smoky bacon drippings, tangy vinegar, and onion create an irresistible warm dressing.
Quick and easy. Comes together in minutes with simple pantry staples.
Versatile. Serve it as a light lunch, a side dish, or topped with a poached egg for brunch.
Ingredient Notes
- Fresh spinach: Use young, tender spinach leaves — clean and dry them well so the dressing clings.
- Bacon drippings: The flavorful base for the warm dressing; use freshly rendered bacon fat for best taste.
- Onion: Finely minced onion adds a little bite and sweetness; red or yellow both work.
- Flour: Helps thicken the dressing slightly for better coating.
- Vinegar: Adds tang — apple cider or white vinegar both complement the spinach nicely.
- Dry mustard: Brings a subtle heat and depth of flavor.
- Sugar: Optional, but balances the acidity of the vinegar.
- Salt and pepper: Season to taste at the end.
Steps to Make Wilted Spinach Salad
- Wash and drain the spinach thoroughly, then coarsely chop and transfer to a large bowl.
- In a saucepan, heat the bacon drippings and cook the onion for about 2 minutes.
- Stir in the flour and cook briefly to make a light roux.
- Whisk in the dry mustard and water; cook until slightly thickened.
- Add the vinegar and sugar, if using, and season with salt and pepper.
- Pour the warm dressing over the spinach and toss just until lightly wilted.
Tips for Success
- Dry the spinach well — excess moisture will thin the dressing.
- Use freshly cooked bacon and save the drippings for maximum flavor.
- Serve immediately after tossing so the spinach stays bright green.
- Add toppings like sliced radishes, crumbled bacon, or hard-boiled eggs for variety.
Recipe Variations
- Classic bacon and egg. Top with sliced hard-boiled eggs and crumbled bacon for a traditional version.
- Sweet-tart dressing. Use apple cider vinegar and a bit of brown sugar for a rounder flavor.
- Garlic addition. Stir in a minced garlic clove with the onion for more depth.
- Wilted greens mix. Substitute part of the spinach with baby kale or Swiss chard.
Serving Suggestions
- Serve warm alongside roast chicken, pork chops, or steak.
- Add crusty bread or cornbread for a complete meal.
- Pair with soup for a cozy lunch or light dinner.
- Top with a poached or fried egg for a hearty brunch dish.
How to Store Leftover Wilted Spinach Salad
Refrigerate: Store any leftover salad in an airtight container for up to 2 days, though it’s best enjoyed fresh.
Reheat: Warm the dressing separately if desired and toss with fresh spinach just before serving.
Freeze: Not recommended; spinach loses its texture after thawing.
Wilted Spinach Salad
Ingredients
- 12 ounces fresh spinach
- 2 tbsp bacon drippings
- ⅓ cup red onion, minced
- 2 tbsp all-purpose flour
- ½ tsp dry mustard
- 1 cup water
- 2 tbsp vinegar
- 2 tsp granulated sugar, (optional)
- salt and pepper, to taste
Instructions
- Wash the spinach. Drain well on paper towels and then coarsely chop. Transfer the spinach to a large bowl.12 ounces fresh spinach
- Heat the bacon drippings in a saucepan over medium heat. Add the minced onion to the bacon drippings and cook for about 2 minutes. Add the flour and cook for 1 minute, stirring constantly.2 tbsp bacon drippings | 1/3 cup red onion | 2 tbsp all-purpose flour
- Stir the dry mustard and water into the roux and continue cooking until thickened. Stir in the vinegar and sugar, if using. Continue cooking for about 1 minute, stirring constantly. Taste and add salt and pepper.1/2 tsp dry mustard | 1 cup water | 2 tbsp vinegar | 2 tsp granulated sugar | salt and pepper
- Pour the dressing over the spinach and toss to mix.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
