Wilted Spinach Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 344. Vision transcription from the scanned page; needs review.
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Ingredients
- 6 cups torn fresh spinach
- 1 cup sliced fresh mushrooms
- 1/4 cup sliced green onion
- 3 slices bacon
- 2 tablespoons vinegar
- 1 teaspoon sugar
- 1 hard-cooked egg, chopped
Instructions
- Combine spinach, mushrooms, and green onion. If desired, sprinkle with pepper. Set aside.
- In a 12-inch skillet cook bacon till crisp. Remove bacon, reserving drippings in skillet. Crumble bacon; set aside. Stir vinegar, sugar, and teaspoon salt into drippings. Heat to boiling; move from heat. Add the spinach mixture. Toss till coated. Transfer to a serving dish. Top with chopped egg and bacon. Serve immediately.
- Microwave directions: Combine spinach, mushrooms, and onion. If desired, sprinkle with pepper. Set aside. In a 2-quart casserole microwave cook bacon, covered, on 100% power (high) for 3 to 5 minutes or till crisp. Remove bacon, reserving drippings in casserole. Crumble bacon; set aside. Stir vinegar, sugar, and salt into drippings. Cook, covered, 30 to 45 seconds or till boiling. Add spinach mixture. Toss till coated. Top with chopped egg and bacon. Serve immediately.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "wilted spinach salad with roasted corn, shiitake, cashews & soy bacon crumble" by gamene; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/12670507@N02/8088484933. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.