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By Joan Reeves aka SlingWords
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Saturday Share Recipe: Wilted Spinach Salad

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When I was growing up, my Mom fixed a salad that she called “wilted” not especially an appetizing name, but it was so good.

That’s what I’m sharing today, the recipe for  Wilted Spinach Salad. 

Now, my mom fried bacon and used the fat rendered from that to make the dressing for this salad. 

Apparently, lard has become a trendy thing of late so if you want to try it that way, go ahead.

(Amazon sells lard, and you’ll be shocked at how expensive it is.)


  • 1 clove of garlic
  • 1/3 cup olive oil (if using rendered bacon fat, use an equal measure)
  • 1/4 cup wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 cups fresh spinach leaves (if large, tear them in half)
  • 2 hard boiled eggs, chopped
  • 2-4 slices fried bacon, drained and crumbled (men like more)
  • Smash the garlic clove just enough to release the aromatics and drop into the olive oil
  • Let the garlic marinate in the olive oil at least an hour then discard the garlic, leaving the flavored oil
  • Place the spinach leaves in a heat-proof dish.
  • In the skillet where you fried the bacon, heat over low heat the measured amount of oil, vinegar, salt, and pepper. Whisk together until hot. Be careful!
  • Pour the hot dressing over the spinach leaves and toss.
  • Serve immediately.
  • If you made croutons from my recipe last week, throw a handful of those on top.
Takeaway Truth
If you get tired of salads, try this one for a change of pace.

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Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves


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