Wilted Spinach Salad

This wilted spinach salad was a HUGE hit with my entire family. It was great to see my kids want seconds–especially when it comes to spinach!! This salad is fun to make & tastes so delicious!

How to Make a Wilted Spinach Salad:

Dressing Ingredients:

• 4-6 slices pancetta, cooked (oil reserved), crumbled
• 2 tbsp canola oil
• 1 small shallot, sliced thinly
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1/2 tsp white sugar
• Salt and pepper, to taste

Cook the pancetta in a hot skillet over medium heat; remove the pancetta to a paper towel to drain then crumble.

Add olive oil to the remaining oil from the pancetta (not much there but has great flavor); add shallot and sauté, stirring frequently. Add vinegar, soy sauce, sugar & salt, and pepper to taste.

Salad Ingredients:

• 4 cups of fresh baby spinach, washed
• 1/2 cup button mushrooms, sliced thinly
• 1/4 sweet yellow or red onion, sliced thinly (Side Note: If the onion is too strong, soak in ice water for 10 minutes then drain)
• 1-2 tbsp dried cranberries
• 1 hard-boiled egg, chopped

Once you taste the dressing & season accordingly, add spinach, mushrooms, onion, cranberries, and bacon crumbles to the pan with the dressing & toss over low heat until completely coated. Remove to serving bowl and top with chopped egg. Enjoy.

Click here for a printable version of this recipe – For the Love of Cooking.net