My mom LOVED wilted spinach salad and I loved it whenever she made it. Hers had cut up hard boiled eggs in place of the strawberries and goat cheese, but this version is just as delicious and easy to make.
We often had this when there was leftover bacon from another meal, but there were many times Mom made it just for the two of us to have for lunch. That would be our whole lunch – it is just that good. This one with the cheese and berries in it would certainly work well as a side dish or a lunch too.
Try it with these simple Instant Pot Pork Chops.
Wilted Spinach Salad with Hot Bacon Dressing
You can substitute other berries such as blueberries, blackberries, or raspberries for the strawberries and feta cheese for the goat cheese if you prefer.
Tip: Turn ventilation on over the cooktop before adding the red wine vinegar to the skillet. This will lessen the impact of the fumes.
Prep time: 20 minutes
Cook time: 15-20 minutes
Serves: 4
Hot Bacon Dressing Ingredients:
6 slices thick-cut bacon, cut into 1” pieces
½ c. red onion, diced small
¼ c. red wine vinegar
2 t. honey, preferably local
½ t. Dijon mustard
¼ c. extra virgin olive oil
Sea salt and black pepper, to taste
Salad Ingredients:
4 c. baby spinach, rinsed and patted dry
8-10 large fresh strawberries, sliced
4 oz. goat cheese, crumbled
Sea salt and black pepper to taste
Directions:
- Add bacon to a large skillet set over medium heat. Cook, stirring frequently, until crispy, approximately 10 minutes. Transfer cooked bacon with a slotted spatula to a plate lined with paper towels. Blot excess grease from bacon with a paper towel and set aside.
- Carefully drain and discard all but one tablespoon bacon grease from the skillet and return to heat. (Wipe any drips with a thick, damp cloth to prevent a flare up if cooking over flame). Add the red onion and cook, stirring occasionally, until soft, approximately 4-5 minutes.
- Add red wine, honey, and Dijon mustard. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring constantly, until thoroughly combined and heated through, approximately 2 minutes.
- Reduce heat to low and stir bacon and extra virgin olive oil into the skillet until combined. Continue simmering on low heat while preparing the salad.
- Add the baby spinach, sliced strawberries, and goat cheese to a large mixing bowl. Pour hot bacon dressing on top and toss to combine. Transfer salad to a large serving platter or individual chilled plates and serve immediately. Enjoy!
Wilted Spinach Salad with Hot Bacon Dressing
Ingredients
Hot Bacon Dressing Ingredients:
- 6 slices thick-cut bacon cut into 1” pieces
- ½ c. red onion diced small
- ¼ c. red wine vinegar
- 2 t. honey
- ½ t. Dijon mustard
- ¼ c. extra virgin olive oil
- Sea salt and black pepper to taste
Salad Ingredients:
- 4 c. baby spinach rinsed and patted dry
- 8-10 large fresh strawberries sliced
- 4 oz. goat cheese crumbled
- Sea salt and black pepper to taste
Instructions
- Add bacon to a large skillet set over medium heat. Cook, stirring frequently, until crispy, approximately 10 minutes. Transfer cooked bacon with a slotted spatula to a plate lined with paper towels. Blot excess grease from bacon with a paper towel and set aside.
- Carefully drain and discard all but one tablespoon bacon grease from the skillet and return to heat. (Wipe any drips with a thick, damp cloth to prevent a flare up if cooking over flame). Add the red onion and cook, stirring occasionally, until soft, approximately 4-5 minutes.
- Add red wine, honey, and Dijon mustard. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring constantly, until thoroughly combined and heated through, approximately 2 minutes.
- Reduce heat to low and stir bacon and extra virgin olive oil into the skillet until combined. Continue simmering on low heat while preparing the salad.
- Add the baby spinach, sliced strawberries, and goat cheese to a large mixing bowl. Pour hot bacon dressing on top and toss to combine. Transfer salad to a large serving platter or individual chilled plates and serve immediately.