Grandma’s Wilted Spinach Salad

Name: Grandma's Wilted Spinach Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Gluten-Free, Low Carb
Ingredients: 6 oz baby spinach; 3 salad onions, sliced; 3 hard-boiled eggs, chopped; 7 oz smoked bacon lardons (we use Butcher Box meat); Olive oil, as needed; 2 TB apple cider vinegar; Sea salt; Freshly ground black pepper

This is a deliciously simple salad that features all the favorites! Easy to throw together for a quick lunch or add it to your dinner in no time for a tasty low carb dish.

My grandma used to make this salad when I was a kid, and I remember it being the only green salad that I would eat. The flavors are perfection, and drizzling the warm dressing over it all right before serving makes it a fun salad to serve. The perfect spring salad!!

We are using a little rendered bacon grease in the salad dressing which means the dressing itself should not be refrigerated because those fats will solidify and congeal. However, many elements here can be made ahead of time – just remember that assembling should be done just before serving. Yum!

Serves 4

Grandma's Wilted Spinach Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This is a deliciously simple salad that features all the favorites! Easy to throw together for a quick lunch or add it to your dinner in no time for a tasty low carb dish.

Ingredients

6 oz baby spinach
3 salad onions, sliced
3 hard-boiled eggs, chopped
7 oz smoked bacon lardons (we use Butcher Box meat)
Olive oil, as needed
2 TB apple cider vinegar
Sea salt
Freshly ground black pepper

Instructions

Have all your ingredients prepped and ready. Wash and drain the spinach while you hard-boil the eggs.
Slice up the salad onions but keep the white and green parts separate (I like to garnish the salad with the green ends, but this is optional).
Fry the bacon lardons in a large, non-stick pan over moderate heat.
You could cook them until crispy, but I like them only partially crispy. Remove them with a slotted spoon and place them on a plate lined with good-quality kitchen paper. Leave to cool a little.
Weigh out the amount of rendered bacon fat from the pan into a small bowl. If you don’t yield at least two tablespoons, add a little olive oil until you do. In this same bowl, whisk in vinegar and season the dressing with salt and pepper.
Chop up the boiled eggs and add them to the bowl of spinach.
Add the salad onions.
Pour the salad dressing over the spinach and toss well to combine. Garnish the salad with the cooked bacon pieces and the green ends of the spring onion. This salad is best enjoyed immediately.