Warm Spinach and Bacon Delight Salad
This warm and inviting salad, originating from a cherished 1941 recipe, combines fresh spinach or romaine lettuce with the earthy flavors of mushrooms and the crispiness of bacon. Perfectly balanced with a tangy vinaigrette, this salad has a nostalgic connection to family gatherings, evoking memories of summer visits to Oklahoma. The addition of hard-boiled egg provides a creamy texture that complements the flavors beautifully. Ideal as a side dish or a light meal, this salad is not only delicious but also a delightful way to share a piece of culinary history with loved ones.
4
Servings
N/A
Calories
8
Ingredients
Ingredients
Spinach or Romaine Lettuce
6 cups (torn fresh)
Fresh Mushrooms
1 cup (sliced)
Green Onion
1/4 cup (thinly sliced)
Bacon
3 slices (cooked until crisp)
Vinegar
3 tablespoons (white or apple cider)
Sugar
1 teaspoon (granulated)
Dry Mustard
1/4 teaspoon (powdered)
Egg
1 (hard-boiled and chopped)
Instructions
1
In a large mixing bowl, combine the torn spinach or romaine lettuce, sliced mushrooms, and thinly sliced green onions. Set aside.
2
In a 12-inch skillet over medium heat, cook the bacon until crisp. Remove the bacon from the skillet, leaving approximately 2 tablespoons of the drippings in the pan.
3
Crumble the cooked bacon and set aside for later.
4
To the bacon drippings, add the vinegar, sugar, and dry mustard. Stir to combine, and then bring the mixture to a boil. Once boiling, remove the skillet from heat.
5
Quickly pour the hot dressing over the spinach mixture in the bowl, tossing gently until the spinach is just wilted, about 30 to 60 seconds.
6
Transfer the wilted salad to a serving dish. Top with crumbled bacon and chopped hard-boiled egg before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Warm Spinach and Bacon Delight Salad?
It is a warm and inviting salad originating from a 1941 recipe that combines fresh spinach or romaine with mushrooms, crispy bacon, and a tangy vinaigrette.
How many servings does this recipe yield?
This recipe yields 4 servings.
What are the primary ingredients in the salad base?
The base consists of 6 cups of torn spinach or romaine lettuce, 1 cup of sliced fresh mushrooms, and 1/4 cup of thinly sliced green onions.
Can I use romaine lettuce instead of spinach?
Yes, the recipe allows for either torn fresh spinach or romaine lettuce.
How is the bacon prepared for this salad?
Three slices of bacon are cooked in a 12-inch skillet until crisp, then crumbled for use as a topping.
What is done with the bacon drippings?
You should leave approximately 2 tablespoons of drippings in the skillet to serve as the base for the warm dressing.
What ingredients are used to make the warm vinaigrette?
The dressing is made by combining bacon drippings with 3 tablespoons of vinegar, 1 teaspoon of sugar, and 1/4 teaspoon of dry mustard.
What type of vinegar should I use?
You can use either white vinegar or apple cider vinegar.
How is the dressing heated?
The dressing ingredients are stirred into the bacon drippings and brought to a boil before being removed from the heat.
How do you wilt the spinach?
Pour the hot dressing over the spinach mixture and toss gently for about 30 to 60 seconds until just wilted.
What toppings are added at the end?
The salad is topped with crumbled cooked bacon and one chopped hard-boiled egg.
What is the historical origin of this recipe?
The recipe is a cherished family favorite dating back to 1941, with nostalgic ties to summer visits in Oklahoma.
What is the recommended skillet size for this recipe?
A 12-inch skillet is recommended for cooking the bacon and preparing the dressing.
How many ingredients are in this recipe?
There are 8 main ingredients: spinach/romaine, mushrooms, green onion, bacon, vinegar, sugar, dry mustard, and egg.
Is this salad considered a side dish or a main meal?
It is ideal as both a side dish or a light meal.
What provides the creamy texture in this salad?
The addition of a chopped hard-boiled egg provides a creamy texture that complements the other flavors.
How much dry mustard is needed?
The recipe calls for 1/4 teaspoon of powdered dry mustard.
What is the first step of the instructions?
The first step is to combine the lettuce, mushrooms, and green onions in a large mixing bowl.
How should the green onions be prepared?
The green onions should be thinly sliced.
Is this recipe easy to make?
Yes, it is tagged as an easy salad and a comfort food recipe.
What is the category of this recipe?
This recipe is categorized under Salad Dressings.
Can I use fresh mushrooms?
Yes, the recipe specifies 1 cup of sliced fresh mushrooms.
How much sugar is required for the dressing?
One teaspoon of granulated sugar is required.
What is the texture of the bacon?
The bacon should be cooked until it is crisp.
How long should you toss the salad with the dressing?
Toss gently for 30 to 60 seconds until the spinach is just wilted.
Is this a 1940s era recipe?
Yes, it is specifically noted as a 1941 recipe.
What flavor profile does the dressing have?
The dressing is described as a tangy vinaigrette.
Does the recipe include nutritional information like calories or fat?
No, the nutritional data for calories, fat, and carbohydrates is not provided in the raw data.
Should the dressing be hot when poured?
Yes, the dressing must be hot to properly wilt the spinach.
What is the final serving instruction?
Transfer the wilted salad to a serving dish and top with bacon and egg before serving immediately.