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.
Servings: 4
Calories: 302kcal
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
Instructions
- 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.
Nutrition
Calories: 302kcal | Carbohydrates: 11g | Protein: 10g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 96mg | Sodium: 773mg | Potassium: 786mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10761IU | Vitamin C: 35mg | Calcium: 130mg | Iron: 4mg
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.
