Tuesday, January 23, 2018

Wilted Spinach Salad #KitchenMatrixCookingProject

I hope you are enjoying this Kitchen Matrix Cooking Project as much as I.  This fun little project was started by my friend, Cam of Culinary Adventures with Camilla.  You can read all about it on her blog.

Today we are looking at the section on Spinach, specifically the subsection, Wilted Spinach.  I decided to share with you a Wilted Spinach Salad inspired by the Wilted Spinach with Bacon from the cookbook.

I love Spinach Salad and this version was no exception.  I used a spinach blend that include other young field greens.  I deleted the tarragon and added some crumbled hard boiled egg.  I did not cook the greens, mushrooms or scallion but rather tossed them in the hot bacon dressing to wilt them. It was a beautiful start to dinner with friends.

Wilted Spinach Salad
inspired by The Kitchen Matrix by Mark Bittman

5 oz. baby spinach or a spinach and field greens mixture
6 slices bacon, diced
2 hard boiled eggs, crumbled
4 scallions, white and light green parts, thinly sliced
4 oz. sliced mushrooms
2 T. red wine vinegar
1 T. lemon
1 t. sugar

Place the greens, mushrooms and scallions  into a large bowl.  Fry the bacon in a skillet over med high heat until crisp.  Remove from pan to a paper towel lined plate to drain.  Add the vinegar, lemon and sugar to the bacon grease in the pan.  Cook and stir for a moment, scraping up any browned bits stuck to the bottom of the pan.  Pour over the greens, while still warm, and toss to coat.  Add the bacon and eggs, toss gently and serve.  Print Recipe

More Sensational Spinach Recipes


  1. What a gorgeous salad, Wendy! Thanks for joining me.

    1. Thanks Cam, for starting this group. I'm hoping we get more members as time goes on.

  2. That salad takes me back to the 1970s! I'm feeling very nostalgic for one of those salads!

    1. It is quite the throwback Karen...I laughed when I saw you mention it in your post.


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