This Wilted Salad transforms humble spinach into a comforting, flavorful dish by tossing fresh leaves with a warm, sweet-and-sour dressing. Crispy bacon bits provide a salty crunch, while dried tarragon adds an herbal note that pairs beautifully with cider vinegar and sugar. The heat from the dressing gently wilts the spinach and red onion, softening their texture while retaining their vibrant color. It&# 226;ÂÂs a perfect bridge between a raw salad and a warm side dish, ideal for pairing with roast chicken or pork. Quick to prepare and packed with contrasting textures, this salad brings a home-style richness to the table without requiring complex techniques.
Wilted Salad
Description
This Wilted Salad transforms humble spinach into a comforting, flavorful dish by tossing fresh leaves with a warm, sweet-and-sour dressing. Crispy bacon bits provide a salty crunch, while dried tarragon adds an herbal note that pairs beautifully with cider vinegar and sugar. The heat from the dressing gently wilts the spinach and red onion, softening their texture while retaining their vibrant color. It&# 226;ÂÂs a perfect bridge between a raw salad and a warm side dish, ideal for pairing with roast chicken or pork. Quick to prepare and packed with contrasting textures, this salad brings a home-style richness to the table without requiring complex techniques.Ingredients
Directions
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Cut the bacon into 1-inch pieces.
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Cook the bacon in a microwave-safe dish covered with a paper towel on HIGH for 2 to 3 minutes until crisp.
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Remove the bacon with a slotted spoon and drain on a paper towel.
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In the same microwave-safe dish, combine the vinegar, sugar, salt, pepper, and tarragon.
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Microwave the dressing mixture on HIGH for 2 to 3 minutes until it comes to a boil.
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Remove from the microwave and immediately stir in the sliced celery and red onion.
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Add the torn fresh spinach to the hot dressing and toss gently until the leaves just begin to wilt.
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Fold in the cooked bacon bits.
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Serve the salad immediately while warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 437.6kcal
- % Daily Value *
- Total Fat 31.7g49%
- Saturated Fat 10.5g53%
- Cholesterol 34.5mg12%
- Sodium 2535.6mg106%
- Total Carbohydrate 7.7g3%
- Dietary Fiber 1.4g6%
- Sugars 4.4g
- Protein 28.9g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe originally included oranges and cashews, which are not in the ingredient list. If you wish to add them, toss in peeled orange segments and coarsely broken cashews along with the bacon at the end.
For a stovetop version, cook the bacon in a skillet over medium heat until crisp. Drain most of the fat, leaving about 1 tablespoon. Add the vinegar, sugar, salt, pepper, and tarragon to the pan and heat until simmering. Proceed with adding vegetables and spinach as directed.
Fresh tarragon can be used in place of dried; use 1 teaspoon of finely chopped fresh tarragon if substituting.
This salad is best served immediately after tossing, as the spinach will continue to wilt and release water if left to sit.
