Wilted Spinach Salad and Bacon Vinaigrette recipe

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1 (12 ounce) package bacon
1 onion, diced
1 cup vegetable oil
1 cup white sugar
½ cup white vinegar
½ cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 pound fresh spinach
1 (12 ounce) package sliced fresh mushrooms
3 hard-boiled eggs, peeled and diced

Nutrition Info

978.2 calories
carbohydrate: 68.7 g
cholesterol: 189.8 mg
fat: 71.5 g
fiber: 3.9 g
protein: 21.8 g
saturatedFat: 12.3 g
servingSize: -
sodium: 2326.9 mg
sugar: 60.7 g
transFat: : -
unsaturatedFat: : -


  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.

  2. Heat reserved bacon drippings over medium heat, cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.

  3. Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan, bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.

  4. Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture, toss to coat.

Recipe Yield

4 servings

Recipe Note

Fresh baby spinach, sliced mushrooms, and boiled eggs are topped with a hot bacon vinaigrette with caramelized onions. Very satisfying and earthy! This is also great topped with grape tomatoes for a little tart pop reminiscent of a nice BLT.

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