Wilted Spinach Salad
If you read my Saturday Breakfast post a while back, you’ll know how I feel about spinach, bacon and eggs. Alone or together they are so versatile and can be served morning, noon or night and if you have access to fresh farm eggs from your local CSA and really good bacon like Nueske’s applewood-smoked then you are sittin’ pretty. This classic salad uses those elements and is great for lunch or dinner. I’ve even made it at work by microwaving the dressing then tossing the spinach to wilt it slightly and topping with the chopped egg and crumbled bacon…ummm. Not your typical cafeteria lunch.
Wilted Spinach Salad for One
3 cups baby spinach
2 strips bacon, well-cooked and crumbled
1/4 red onion, sliced thinly
2 tsp. olive oil
1 Tbsp. red wine vinegar
2 tsp. sugar
1 egg, hard-boiled, chopped
Heat olive oil and sauté onion til softened, add sugar and vinegar. Remove from heat and stir until sugar is dissolved. Return to heat and add spinach, tossing until wilted. Top with crumbled bacon and egg.
Thinly slice red onions
Add vinegar and sugar to onions after they have been sautéed
Since spinach is about 90% water, it shrinks significantly when heated so what looks like a lot before wilting turns into a manageable amount of salad
An egg slicer makes nice little cubes or you can chop by hand