Published March 1, 2003.
For a spinach salad recipe that would give us wilted but not swampy greens, we started with rewashed, bagged baby spinach, which was tender and sweet. Thickly cut bacon added presence in our spinach salad recipe, and hard-cooked egg wedges formed a natural partnership with the bacon. Dressing made with bacon grease had a hearty flavor, and a ratio of 3 tablespoons each of fat and vinegar was perfect. Sautéed onions added enough volume and heat to wilt the spinach without our having to add too much dressing.
This salad comes together quickly, so have ingredients ready before you begin cooking. We like the ease of prewashed spinach sold in 6-ounce packages. When adding the vinegar mixture to the skillet, step back from the stovetop--the aroma is quite potent.
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