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Emigrated from America to New Zealand and never looked back. Couldn't have asked for a better husband, family & life!


This is one of my favourite salads. My first experience with this was at my late grandmother's house in Coastal Oregon years ago. Two words initially put me off..."wilted", and "spinach"...Yuck. It honestly didn't sound like it could get much worse, but that was before I tasted it! The bacon and vinegar (or lemon) dressing is savoury and tangy and perfect for a healthy salad. You hardly notice you are even eating spinach, although I must confess that I am really learning to like the stuff anyway. You will even see it cropping up in other recipes posted here. Anyway, I found this salad to go very nicely with a lovely porterhouse steak dinner. Since we cannot get A-1 Steak Sauce here, the tangy dressing on thie wilted spinach is a nice substitute for me. Bon Appetite!

4-5 Servings Raw Baby Spinach
1 Red Onion, thinly sliced
250 Gm (1/2 lb) Bacon or Ham
1/3 Cup Cider Vinegar or Lemon Juice
1 Tbsp Dry Mustard Powder
1/2 Tsp Crushed Garlic
1/2 Tsp Sugar
1/8 Tsp Pepper
1-2 Hard Boiled Eggs

Gently rinse & dry spinach and remove any large stems. Add about half of the onion, thinly sliced and separated into rings, and sliced or chopped hard boiled eggs then cover and chill in refrigerator.

Chop bacon or ham into small bits and saute until crisp.

Add remaining ingredients to the pan and heat the dressing until it is bubbling.

Just before serving, pour hot dressing over salad tossing gently and cover for 2 minutes or so to wilt greens. Now, dig in!!!

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