This classic wilted spinach salad is tossed with a warm garlic-soy dressing, crispy bacon, chopped eggs, and crunchy water chestnuts. A savory, satisfying side dish with old-fashioned flavor and farm-fresh charm.

Wilted Spinach Salad

A classic spinach salad served with a warm garlic-soy dressing.

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Prep Time 10

Servings: 4

Course: Salad, Side Dish

Cuisine: American

Calories: 302

Ingredients Method

Ingredients

Dressing

4 T olive oil
1 large clove of garlic crushed
2 T soy sauce
2 T lemon juice

Salad

1/2 c water chestnuts sliced
1 lb spinach
2 eggs hard cooked and chopped
4 bacon strips fried and crumbled

Method

Sautee garlic in olive oil over medium heat for about 2 minutes. Add soy sauce and water chestnuts. Sautee 1 minute longer. Remove from heat. Add lemon juice and combine well.
Toss spinach, hard cooked eggs, bacon and dressing in large bowl. Serve immediately.

Substitution Tip for Wilted Spinach Salad:

I’m not a big fan of water chestnuts, so I usually substitute French’s Crispy Fried Onions instead. They still give the salad a great crunch — and a little extra flavor, too!

Serving Tip:

This salad is even better served alongside a warm slice of my Old-Fashioned White Bread. The soft, homemade loaf is perfect for soaking up the flavorful dressing.