Tuesday, June 22, 2010

Old-Fashioned Wilted Spinach Salad

We have had an uncharacteristically wet spring here, which has resulted in an uncharacteristically nice spinach crop in our small vegetable garden-- it's very encouraging, since we often have less-than-spectacular results!

I have thus been thinking of ways to serve the spinach, and remembering my Grandma Genevieve's summer wilted spinach salad. Since I don't have her actual recipe, I consulted my collection of old recipe books, some of which were hers, and checked recipes on line--after trying a couple of versions, here is the one that seems to me to be quite similar. So, any other ideas or memories?

Wilted Spinach Salad
serves 4 to 6

l lb. fresh spinach, washed and patted dry
1/2 cup sliced green opnion
Dash freshly ground pepper
5 slices bacon, diced
2 tbsp wine vinegar
1 tbsp lemon juice
1 tsp sugar (I think more)
1/2 tsp salt
1 hard-cooked egg, coarsely chopped--optional

Tear spinach into bowl. Add onions, sprinkle with pepper. Chill until serving time.

At serving time, fry bacon until crisp. Add vinegar, lemon juice, sugar, and salt. Gradually add spinach, tossing until leaves are coated and wilted slightly. Sprinkle with egg.

1 comment:

  1. This salad sounds great! - and I'm dying to know what the first comment says.


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