Good evening! I’m sitting here watching our second set of new neighbors move in. I’m wondering how a family of four and two large dogs are going to fit into a two-bedroom townhome identical to ours. Anywho, I had to share a wonderful side dish I made tonight. The recipe was inspired by one I found in the great pink cookbook pictured in the post below this one. I love fresh spinach, and combined with smokey bacon, sweet red onions, and tangy vinaigrette… this was a winner. Wayne loved it too. He said he could have just eaten that for dinner! (I made chicken and sweet potatoes too.) I know I say this a lot, but please make this! It may not seem like anything special, but trust me on this one – it’s delicious!!
Wilted Spinach Salad
Inspired by cookbook recipe. Below is my version.
- 4 slices turkey bacon, diced
- 1/4 of a medium red onion, sliced
- 1 small package sliced fresh mushrooms
- 2 Tbsp extra virgin olive oil
- 1/4 cup vinegar (I used half balsamic and half white vinegar)
- 2 tsp sugar
- 1 tsp dijon mustard
- 5 ounces fresh baby spinach (about 3/4 of a regular sized bag)
- Freshly grated parmesan cheese for topping, optional but recommended!
- Saute the bacon and onion until onion is soft and bacon starts to brown.
- In the meantime, combine the vinegar, sugar and mustard in a small bowl.
- Remove bacon and onion mixture from pan and set aside.
- Add the mushrooms to the pan and saute just until they start to break down. Remove from pan and set aside with the bacon/onion mixture.
- Add the oil to pan, then carefully stir in the vinegar mixture. Bring to a boil, stirring frequently.
- Add the bacon/onion mixture and mushrooms back to the pan, stirring to coat with the dressing. Season with salt and pepper if desired.
- Add the spinach to the pan. Toss to coat and let the spinach just start to wilt.
- Place salad on plates and top with grated parmesan cheese if desired. Serve warm.
**Note: You will have extra dressing left in the bottom of the pan! I saved it and am super excited about having it tomorrow for lunch. I recommend you do this too, or you could try halving the dressing ingredients OR increasing the spinach!