Wilted Spinach Salad

Wilted Spinach Salad

70 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  CHPBD

“An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
  3. In a large bowl, toss together the spinach and green onions.
  4. Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

Share It

Reviews (70)

Rate This Recipe
Dianna Moorer

Dianna Moorer

Great recipe but replace the bacon drippings with warmed olive oil and the vinegar with balsamic vinegar, cut the sugar to two tablespoons and add freshly crushed garlic. Proceed with the directions. You wont have a heavy greasy taste with the olive oil and it will be much healthier!



What a wonderful salad! I have made it twice this week. I did not have bacon so I sauted 1 cup of walnuts and added them to this great salad. I found it very easy to make and a favorite with my husband! Thanks



Good... However, I agree that it is a little too greasy. Also, do not stir in bacon with the greens. Add them on top. They got "soft" when I added the dressing.

More Reviews

Similar Recipes

Bermuda Spinach Salad

Bermuda Spinach Salad

Fresh Spinach Salad

Fresh Spinach Salad

Spinach and Mushroom Salad

Spinach and Mushroom Salad

Spinach Salad II

Spinach Salad II

Warm Brussels Sprout, Bacon and Spinach Salad

Warm Brussels Sprout, Bacon and Spinach Salad

Spinach Salad with Curry Vinaigrette

Spinach Salad with Curry Vinaigrette


Amount Per Serving (8 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 11.1 g
  • 4%
  • Protein
  • 15.8 g
  • 32%
  • Cholesterol
  • 232 mg
  • 77%
  • Sodium
  • 569 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Bermuda Spinach Salad


next recipe:

Warm Brussels Sprout, Bacon and Spinach Salad