Name: Wilted Spinach Salad with Bacon and Balsamic Vinaigrette
Total time: 20 min
Ingredients: 5 ounces baby spinach (about 6 cups); 2 slices bacon (about 2 ounces), cut into 1/4-inch pieces; 1 tablespoon extra-virgin olive oil; 1/2 small red onion , minced (about 1/2 cup); 1/4 teaspoon table salt; 1/8 teaspoon ground black pepper; 1/8 teaspoon granulated sugar; 1 tablespoon balsamic vinegar

Why This Recipe Works

For a wilted spinach salad recipe that would give us a not-too-greasy dressing and spinach with a slight but satisfying crunch, we cut back on the usual 4:1 ratio of oil to acid and added the lemon juice or vinegar once the oil and other ingredients had been heated to maintain brightness. To avoid overly wilted spinach, we used a mere ¼ cup of dressing for 6 cups of greens in our spinach salad recipe.

Before You Begin

We prefer the ease of prewashed baby spinach, sold in 5-ounce packages in most supermarkets. If you choose to use bunched baby spinach instead, make sure to wash and dry the leaves well.

Instructions

Place spinach in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper towel–lined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add balsamic vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon over spinach; serve immediately.