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Wilted Spinach Salad Recipe
|Fresh spinach/Iceberg lettuce / escarole / chicory||1 Pound, trimmed|
|Lean bacon slice||1|
|Sweet red pepper||1 Medium, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide (Yellow Or Green Pepper)|
|Red onion||1 Small, chopped fine|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 244 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 0.33 g1.7%
Trans Fat 0 g
Cholesterol 4.2 mg
Sodium 421 mg17.5%
Total Carbohydrates 34 g11.2%
Dietary Fiber 13.7 g54.9%
Sugars 12.2 g
Protein 16 g32.6%
Vitamin A 929.8% Vitamin C 488.4%
Calcium 48.7% Iron 74.3%
*Based on a 2000 Calorie diet
Place in a large salad bowl and set aside.
In a heavy 7 inch skillet over moderate heat, cook the bacon until crisp 3 to 4 minutes; remove the bacon and drain on a paper towel.
Discard all but 1 tablespoon of the bacon drippings.
Add the red pepper, onion, and garlic to the hot drippings, and cook, stirring, over moderate heat for 2 minutes.
Add the wine, vinegar, sugar, and black pepper; bring to a boil, then reduce the heat and simmer, uncovered, for 1 minute.
Pour the hot dressing over the spinach and toss well.
Crumble the reserved bacon over the top and serve.