Moms, do you find yourself looking for healthy recipes that your kids will eat? I know the struggle is real. It’s hard to get our kids to try anything new and they usually want their food on a plate with no vegetables (gasp!). This wilted spinach salad recipe with bacon vinaigrette dressing is perfect for moms like us! Instead of using lettuce or some other vegetable your children may not like, this recipe uses spinach as the base. The addition of bacon in the dressing makes it irresistible even for picky eaters! Give Wilted Spinach Salad and Bacon Vinaigrette a try and let me know what you think by leaving a comment below.
prep: 10 mins, cook: 25 mins, total: 35 mins, Servings: 4, Yield: 4 servings
1 (12 ounce) package sliced fresh mushrooms
1 cup white sugar
1 onion, diced
1 (12 ounce) package bacon
2 teaspoons salt
½ cup white vinegar
½ cup ketchup
1 cup vegetable oil
1 pound fresh spinach
1 tablespoon Worcestershire sauce
3 hard-boiled eggs, peeled and diced
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.
Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
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.
Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.
Per Serving: 978 calories; protein 21.8g; carbohydrates 68.7g; fat 71.5g; cholesterol 189.8mg; sodium 2326.9mg.